Breakfast sushi rolls for a simple, stunning breakfast.
Confession time: I had never made a rolled omelet. Even though I love omelets, and even though Julia Child, my culinary hero, made them hilariously on an episode devoted entirely to this French culinary classic. ==sigh== Foodie demerits deserved. I am happy to report I am a reformed woman. I even tried a new innovation: BAKED rolled omelets.
The rolled up version can contain fillings and – thought I – why not cut the omelet into pieces and eat just like sushi? Yes, I do think this way.
I wanted to avoid any Julia-like mishaps – egg shell bits, omelets flipped onto the floor, etc., etc. – so I followed the method of Real Mom Kitchen (recipe tweaked a bit, of course – Hey! I’m a food blogger!) and baked the eggs in an oven in a 9 by 13 pan. You have to bake this in the oven until egg mixture is firm so that the short “rolls” will hold up and stay upright and not just slump over. So you will get a little more color on the outside of the omelet than an Iron Chef would approve. Just FYI.
You can add any fillings you like – but to keep the “sushi” theme, rice should be one of them. The parchment paper is not optional, since it helps with the perfect rolling – but use aluminum foil if you don’t have parchment.
Easter brunch, anyone???
— posted by Donna
BREAKFAST SUSHI ROLLS
2 tablesppons cream cheese, at room temperature
1 tablespoon all-purpose flour
1/8 teaspoon salt
6 tablespoons whole milk, at room temperature
6 large eggs
1/2 cup finely grated Parmesan cheese
1/2 cup cooked rice
Julienne slices of red bell pepper
4 thin asparagus spears
Sesame seeds for garnish
Line the bottom and sides of a greased 9 x 13 baking dish with parchment paper so that edges of paper are hanging over pan, forming a sling. Spray the paper with oil and set aside. (Aluminum foil will do the trick, too.)
Add cream cheese to a small bowl. Whisk in flour and salt until combined. Slowly whisk in milk until smooth.
Beat in the eggs until blended. Pour into prepared pan.
Bake at 375° for 30-35 minutes or until eggs are puffed and set. (Don’t worry – it will flatten out as it cools.)
While egg is cooking, blanch or microwave the veggies until they are slightly softened, but still firm.
Remove egg mixture from the oven and use parchment paper to remove egg from the pan. Immediately sprinkle with cheese. Spoon rice on top of egg, one inch from the edge of the long side closest to you, and forming a rectangle about 2 inches wide and a little thicker than 1/4 inch. Place bell pepper strips and asparagus spears next to rice, forming a line across the egg rectangle. Roll up from large side, using paper as a help. Let side at room temparature for a few minutes to cool and firm. Slice into 2 inch pieces, sprinkle with the seeds and serve.
Research on this idea: