Breakfast Roll Casserole of Champions

Von Matty Matheson · 90 Min.

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Zubereitung

1. In a stand mixer with the whisk attachment, whip the cream cheese and mascarpone for 1-2 minutes until light and airy. Mix in the green onions on low until combined, then set aside.
2. On plastic wrap, layer ham, then turkey, then spread the whipped cream cheese over. Repeat with ham, turkey and more cream cheese.
3. Roll the layers up into a large tube using the plastic wrap, twisting the ends to tighten it. Refrigerate until firm.
4. Preheat the oven to 350°F.
5. In a medium pot over medium heat, melt the butter, then whisk in the flour and cook 1-2 minutes until nutty-smelling and lightly darkened. Slowly whisk in the milk and bring to a simmer, then cook 5 minutes until slightly reduced. Stir in the nutmeg, salt and white pepper, then remove from the heat.
6. Slice the roll into 6 pieces and place them in a 9x13 casserole dish. Cover with the béchamel and bake until the sauce is golden brown in spots and the roll is heated through.
7. Remove from the oven and let cool.
8. In a medium bowl, whisk the egg yolks and lemon juice until doubled in volume. Set over a pot of simmering water (water no more than 1 inch deep) and slowly whisk in the melted butter until doubled in volume. Season with salt and remove from the heat.
9. To serve, place one slice of the roll on a plate, then top with a poached egg and the hollandaise.

Zusammengefasst aus dem Video von Matty Matheson. Schau es dir für die Details an.

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