Also known as Bacon, Cheddar, and Chive Breakfast Roulade
1 cup chicken or vegetable stock
2/3 cup soy flour or regular flour
4 egg yolks
Freshly ground black pepper
2 cups grated Cheddar cheese, divided
6 egg whites (at room temperature)
12 slices bacon, cooked and crumbled
1/3 cup chopped fresh chives
Sour cream (optional)
Preheat the oven to 325° and lightly grease a 15 X 10 inch jelly roll pan. Place a layer of parchment paper over the pan, leaving a few inches on one end hanging over. Grease the parchment paper liberally.
Beat the stock and flour together in a medium heavy saucepan over medium heat until thickened. Remove from the heat and let cool to room temperature.
Mix in the egg yolks (make sure the stock mixture is cool enough so that the egg yolks do not “cook”) until smooth. Season to taste with salt and pepper. Add 1 cup of the cheese and mix well.
In a separate bowl, beat the egg whites until stiff, but not dry peaks form. Fold the egg whites into the stock mixture.
Gently spread the mixture into the prepared jelly roll pan evenly. Bake for about 15 minutes, or until a toothpick comes clean from the center. Over baking means you will not be able to roll the roulade, so make sure it does not get overcooked.
Remove the roulade onto a work surface and work around all of the edges with a small thin knife to remove the paper from the edges. Spread the roulade with the remaining cheese, bacon, and chives. Roll the roulade starting at the end with the excess paper and carefully remove the paper as you roll.
Place on a serving platter and slice to serve. Serve with sour cream if desired.
Makes 6 servings.