At Foxfield Inn, we like to create a mix of both sweet and savory breakfast dishes. Maybe it’s the chilly Charlottesville fall weather we’ve been having, but we’re especially craving those warm, savory dishes right now, and today we’re sharing one of our classic standbys.
Have you ever wondered why breakfast casseroles are so popular for a crowd? Take it from Ina Garten, who describes her very first dinner party as a disaster: she tried to make individual omelets for twenty party guests. While thoughtful, this is an ambitious project, and leaves the cook tied to the stove, rather than enjoying the company of his or her guests.
We’re not serving omelets for dinner, but rather for breakfast, and when we’ve got a full house, we need a simple solution to the eggs-for-a-crowd dilemma. Enter the rolled omelet, which we affectionately call the roulade.
Ham & Cheese Egg Roulade
Adapted from Lookout Point Lakeside Inn as posted on 8 Broads in the Kitchen
For the omelet…
- 4 ounces cream cheese, at room temperature
- 3/4 cup milk
- 2 Tablespoons all-purpose flour
- 1/4 teaspoon salt
- 12 large eggs
- 2 Tablespoons Dijon mustard
- 2 1/4 cup Swiss or Fontina cheese, shredded
- 8 slices deli ham
- 2 ounces baby spinach
- 2 medium green onions, thinly sliced (optional)
For the sauce…
- 1 cup chicken broth
- 1 teaspoon cornstarch
- 1 teaspoon whole grain Dijon mustard
- small handful freshly chopped parsley
Preheat oven to 350F. Generously coat a 15x10x1″ jelly roll pan with cooking spray. Line pan with parchment paper that overhangs each long side of pan. Spray the parchment paper with cooking spray.
Beat the cream cheese and milk with an electric mixer. Add the flour and salt, mixing until well combined. Beat in all 12 eggs until mixture is frothy and well combined.
Pour egg mixture onto jelly roll pan and carefully place in oven. Bake 30-35 minutes.
Remove pan from oven and spread Dijon mustard directly on baked eggs. Set aside a small handful of cheese, then top egg sheet with half of the cheese, deli ham, spinach, green onions (if using), and remaining half of cheese.
Using the overhanging parchment paper to help you, begin to roll the entire omelet. It is similar to rolling sushi. Once the edge of the omelet has reached the middle, slide the entire thing towards you in the pan to make room for rolling the omelet closed. When you have completed the roulade, return the parchment paper to the pan, and sprinkle the top of the roulade with the small handful of cheese.
Return the pan to the oven until the cheese has melted, about 5-10 minutes.
Meanwhile, assemble the sauce. Heat the chicken broth to a boil in a small saucepan. Whisk in the cornstarch and mustard, stirring until mixture has thickened slightly. Stir in about 1 tablespoon of fresh herbs such as parsley or chives.
Slice the roulade into segments, serving a piece of the rolled omelet topped with a couple spoonfuls of the sauce and a sprinkle of fresh herbs.
Print this recipe
For an egg dish for a crowd that’s ready to serve all at once, you can’t go wrong with a roulade-style omelet. Experiment with flavors by swapping out the fillings with your favorite combination of cheese, vegetables, or meats! We’ll be working on additional flavor combinations, so who knows what kind of egg roulade you might see on the breakfast menu during your next stay at Foxfield Inn! Bon appetit!
Dan and Kathryn Bundy
Foxfield Inn | A Charlottesville, VA Bed & Breakfast