Description
An elegant breakfast bouchée combining fluffy eggs with crispy, smoky potato batons. Filled with creamy cheese, crispy peppers, and fresh cress, these rollups offer a delightful contrast of textures and smoky-sweet flavors. Ideal for brunch or protein-rich lunches.
Ingredients
6 large eggs
1/4 teaspoon smoked paprika
3 tablespoons extra virgin olive oil
1 small russet potato (cut into batons)
6 tablespoons cream cheese (at room temperature)
1/2 bell pepper (red/vert, julienned)
1 tablespoon fresh cress
Plastic wrap for rolling
Instructions
Preheat oven to 350°F (180°C)
Beat eggs in a bowl with 1/4 teaspoon smoked paprika
Spray a baking sheet with non-stick oil
Spread egg mixture on plastic wrap into a 6-inch round
Discard one corner to avoid air pockets
Bake 12 minutes until just set
Let cool completely (15-20 minutes)
Spread center with 1.5 tablespoons cream cheese
Top with pepper juliennes, cress, and 1/2 the potato batons
Roll up using plastic wrap, tucking edges in
Chill 10 minutes before slicing (4 equal pieces)
Sauté potato batons in 2 tbsp olive oil with 1/8 tsp smoked paprika until golden
Arrange remaining batons and herbs on base for serving
Notes
Use plastic wrap for perfect spiral shapes
Serve immediately after chilling to maintain crispness
For dietary necessity, substitute cress with spinach or arugula
Potatoes will recrisp in oven if served chilled
- Prep Time: 15
- Cook Time: 15
- Category: Recettes Petit Déjeuner Faciles et Romantique
- Method: Baking, Frying
- Cuisine: Fusion Moderne
Nutrition
- Serving Size: 1 rollup with accompaniments
- Calories: 275
- Sugar: 1g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 160mg