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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
Ouef Brouillé Roulade
A quintessential brunch entree in a rolled up wrapper, combining classic flavors in a satisfying, light meal. 4 minutes One serving Ingredients For each roulade: one large egg 1 T. butter 1 T. finely diced onion 1 T. light cream 3 T. grated cheddar, fontina or monterey jack cheese salt, pepper one flour tortilla small 8" optional additions: tissue-sliced ham, diced cooked sausage, pickled artichoke hearts Directions 1. Have all ingredients prepared and ready beside the cook surface before beginning. 2. Heat the skillet at medium-low heat and add the butter, melting and turning it evenly around the bottom of the skillet. Add diced onion. 3. When the butter starts to bubble and the onion turns transparent, break and drop the egg at the center of the skillet, place the cream and cheese on top of it, and use the tines of a fork to break the yolk and gently fold the ingredients together while tilting and spreading the mixture over the entire bottom of the skillet. 4. Immediately sprinkle with freshly ground pepper and add any options, using the fork to submerge them into the fluid before it cooks. 5.When the edges become golden, loosen the egg with a flat turner if necessary, gently lifting edges and teasing along the bottom with the turner. Shake the skillet to ensure the egg is loose, then flip it over. You may assist with a turner until the skillet movement is perfected. A light spritz of cooking oil before the turn is effective to prevent sticking. 6. After one minute, place the flour tortilla over the top of the skillet, then prepare the plate for turning out the roulade. 7. After another minute, press down along the edges of the tortilla to help loosen the egg by twisting slightly. Remove the tortilla and invert the plate over the skillet: flip over, with the skillet inverted over the plate. In setting it down, the egg should naturally fall from the skillet after a few seconds. 8. Use the inside of the tortilla to wipe the skillet clean, lay it down, and flip the egg over onto the tortilla. Season lightly with salt and add a dab of bearnaise, honey mustard or chutney if desired. Roll the tortilla and place the roulade seam-side down on the plate. |
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Select Partners: Shoebuy Shoes | Expedia | Hotels | Hotwire | Gifts.com