Note: This calls for a 10- by 15-inch jellyroll pan (a baking sheet with edges). If you have a different size, just shape the batter on the pan accordingly. Adapted from Sara Moulton.
5 tablespoons butter
6 tablespoons. flour
1¼ cups milk
4 eggs, separated
Freshly ground black pepper
Filling (see below)
Preheat oven to 350 degrees. Line the 10- by 15-inch jellyroll pan with parchment paper; either butter or spray it with cooking oil.
Melt butter in a medium saucepan. Add the flour and cook, stirring, for 3 minutes. Increase heat to high, whisk in the milk and bring to a boil. Reduce heat to medium and simmer for 5 minutes, stirring often.
Transfer flour mixture to a large bowl. Whisk in the egg yolks one at a time. Season with pepper.
Beat egg whites until soft peaks form. Stir a third of the whites into yolk mixture and fold in the rest.
Pour the batter onto the parchment paper and smooth it out. Bake for 15 minutes, or until firm to the touch.
Meanwhile, prepare any filling that needs to be warmed. Increase oven temperature to 375 degrees.
Cover the egg surface with another oiled or buttered piece of parchment. Invert onto the counter, and peel off the parchment on the top.
Sprinkle the egg surface with whatever filling is to be used. Starting on the long side of the egg surface, and using the parchment on the bottom to help, roll up the egg, jellyroll fashion. Place the roulade back on the jellyroll pan, with parchment underneath, and return it to the oven. Bake until any cheese in the filling has melted, about 10 minutes. To serve, cut into ½-inch slices.
Serves 6 to 7
The filling must be prepared and hot (except for cheese) before it is placed on the cooked egg surface. Make sure any moisture in the vegetables is gone; heat in a saute pan to assure it.
Diced tomatoes or roasted red peppers and grated Cheddar cheese
Cooked, chopped spinach (make sure it’s thoroughly dry) and Parmesan cheese
Slices of prosciutto and any grated cheese
Black beans and diced roasted red peppers
Diced ham and grated Cheddar cheese
Cooked and crumbled bacon or sausage
Grated cheese or fresh, minced herbs
Bruschetta with eggs and lobster
Note: Bruschetta is a traditional toasted bread topped with something tasty. If you cut the bread on the diagonal, you will get more surface. You can toast the bread an hour or so in advance, but the eggs and lobster need to be cooked right before serving. Adapted from Bar La Grassa in Minneapolis.
1 baguette, cut in 16 (½-inch) slices
1 garlic clove, peeled
2 or more (5 ounces each) lobster tails (defrosted, if frozen)
14 eggs, beaten until yolks and whites are well-combined
4 ounces cream cheese, cut into small cubes
Fresh chives, chopped
Sea salt and freshly cracked pepper
Truffle oil, optional
Toast bread in oven or in toaster. Rub one side of each slice with garlic (if you don’t like garlic, omit this). Butter and set aside.
Prepare the lobster: Do this before you start the eggs so there isn’t too much going on at the same time. To remove meat from shell, use kitchen shears to make two cuts along the underside of tail (the softer side) and break away the shell. Once the meat is out of the shell (before or after it is cooked), remove the black vein that runs along the tail (pull it out or make a cut along the meat, as you would to devein shrimp, and pull the vein out).
Choice of options for cooking lobster:
Remove meat from shell and saute whole in 2 tablespoons butter, basting it often, for about 5 to 8 minutes, until cooked through, then chop or slice for the eggs, or ...
Remove uncooked meat from shell and chop into chunks and saute in 2 tablespoons butter before adding to the eggs, or ...
Poach meat in the shell for about 3 minutes in water to which some white wine, carrot, celery, onion, chile flakes, fennel seed, mustard seed, peppercorns, bay leaf, thyme, kosher salt and lemon and oranges have been added. (Bring the water to a simmer before adding the tail.)
To prepare eggs: In each of two nonstick pans (or one large pan), melt 2 tablespoons of butter over medium heat. Add eggs and turn heat to medium-low. For the largest curds, cook eggs with little stirring, instead pushing the cooked part aside with a spatula and allowing uncooked eggs to move into place. When almost done, add cream cheese and stir. Remove from heat.
To serve: On each plate, overlap two slices of toasted bread. Divide eggs and place on toast. Top with lobster and sprinkle with chives, a little salt and pepper. Drizzle a bit of truffle oil over eggs, if using.