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Souffle Roll-Up

 Souffle Roll-Up
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!
8 ServingsPrep: 40 min. + chilling Bake: 1 hour

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 cup mayonnaise
  • 12 Eggland's Best 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

2 of 2

Souffle Roll-Up (continued)

Directions

  • 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.
  • 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.
  • In a large bowl, beat egg whites until stiff peaks form. Gradually
  • fold into mayonnaise mixture. Spread into prepared pan.
  • 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.
  • 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.
  • 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).
Nutritional Facts: 1 serving (1 piece) equals 699 calories, 64 g fat (21 g saturated fat), 425 mg cholesterol, 1,023 mg sodium, 9 g carbohydrate, 1 g fiber, 21 g protein.