Breakfast roulade

It’s hubbie’s birthday today and I thought I’d do something special for breakfast – it’s probably our favourite meal of the day, so can’t go wrong! I have made this before, for his birthday the first year we were together – so good memories. Also, it went down very well last time!

This time I adapted the recipe to make it a bit more Slimming World friendly:

  • I used Hovis Nimble wholemeal bread instead of regular wholemeal bread
  • I used fat free fromage frais instead of single cream
  • I used low fat cheddar instead of the regular kind

The original recipe was from some old recipe book of my mothers. It was a salad roulade – basically replace the breakfasty filling with lettuce, cucumber and tomato. You could add raw sliced mushrooms and spring (green onions).

Line a baking tray with baking paper.

Preheat the oven to 200 degrees Centigrade.

Mix 55g wholemeal breadcrumbs with 55g grated cheese, four egg yolks and 140ml fat free fromage frais. Add mustard (made from powder) to taste (about 1 tsp). Season with salt and pepper.

Beat the four egg whites until they form peaks. Fold into the yolk/bread/dairy mixture. Pour into the baking tray. Cook for 10-15 minutes, until golden and firm to the touch (but still has a little bounce).

Leave to cool slightly. Cover with a damp teatowel until completely cool.

When cool, slip out of the tray. Turn base out onto chopping board. Remove baking paper from reverse. Spread with low fat mayonnaise. Lay filling on base, leaving one end with less filling so it doesn’t squeeze out when you roll. Roll base.

Serve immediately, or chill overnight and serve for breakfast.

The filling for the roulade includes:

  • sliced mushrooms (fried in Fry Light, Worcestershire sauce and a plash of water)
  • sliced tomatoes
  • grilled bacon (with visible fat removed)
  • sausages, removed from their skins, shaped into patties and grilled
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