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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Here's a party pretty omelet roll, topped with zesty mustard sauce, that offers make-ahead convenience on busy yuletide mornings. Best of all, I can be sure everyone's ham and eggs will be hot and ready at exactly the same time! Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup mayonnaise |
12 eggs, separated |
1 cup milk |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 cups finely chopped fully cooked ham |
1 cup (4 ounces) shredded swiss cheese |
1/3 cup minced fresh parsley |
1/4 cup chopped green onions |
parsley sauce: |
1/2 cup minced fresh parsley |
2 garlic cloves, minced |
1 teaspoon minced fresh basil |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon cornstarch |
1-1/2 cups heavy whipping cream |
1 tablespoon dijon mustard |
mustard sauce: |
1 cup mayonnaise |
2 tablespoons chopped green onion |
4 teaspoons prepared mustard |
Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a saucepan, combine flour and mayonnaise until smooth. In a large bowl, whisk flour and mayonnaise until smooth.
2. In a large bowl, whisk the egg yolks until thickened; add milk, salt and pepper. Whisk into mayonnaise mixture; cook over medium-low heat until slightly thickened, about 7 minutes. Remove from the heat; cool for 15 minutes.
3. In a large bowl, beat egg whites until stiff peaks form. Gradually fold into mayonnaise mixture. Spread into prepared pan.
4. Bake at 375° for 20 minutes or until golden brown. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Combine the ham, cheese, parsley and onions; sprinkle over souffle to within 1 in. of edges. Roll up from short side. Place on a greased baking sheet. Cover and refrigerate until completely cooled, about 2 hours or overnight.
5. In a blender, combine the parsley sauce ingredients; cover and process until almost smooth. Cover and refrigerate for 1 hour or overnight. In a small bowl, combine mustard sauce ingredients; refrigerate until serving.
6. To reheat souffle, cover and bake at 375° for 40-50 minutes or until heated through. In a small saucepan, heat parsley sauce over medium heat until mixture comes to a boil, stirring constantly; cook and stir 1 minute longer. Cut souffle with a serrated knife; serve with parsley sauce and mustard sauce. Yield: 8 servings (about 2 cups parsley sauce and 1-1/4 cup mustard sauce).
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