Christmas breakfast strudel

1 likes 0 comments Recipe by Janice Sutherland

Ingredients

2 tbsp butter
2 tbsp flour
1 C milk
1/2 C shredded old chedder cheese
1/4 tsp salt
1/4 tsp pepper
6 eggs - lightly beaten
1 C diced ham
2 tbsp chopped parsley
2 tsp minced chives
1/2 tsp dried thyme
phyllo pastry
1/4 C melted butter
3 Tbsp grated parmesan

Directions

1. Melt butter over medium heat, stir in flour, whisk in milk, cook until thickened. Add chedder, salt and 1/2 of pepper. Stir til cheese melts, set aside

2. In skillet cook ham, eggs, parsley, chives, thyme, remaining pepper and pinch more salt until eggs are scrambled and just cooked but still moist. Add to cheese sauce, mix well, let cool.

3. Place 1 sheet of phyllo on counter (keep others covered w/damp towel) brush lightly with melted butter. Fold in half legthways, brush with butter. Spoon abt 1/3 cup egg mixture one end of phyllo leaving leaving 1-inch border. Sprinkle with about 1 tsp parmesan. Gently roll up tucking in sides to enclose filling.

4. Brush top with butter. Place seam side down on sheet. Repeat to make 7 more strudels. ( Can be wrapped and put in frig for up to 48 hrs, or freeze and store for up to 1 month.

5. Bake in centre of 375º oven for 13 to 16 minutes, or 35 to 40 minutes if frozen. Let stand 10 minutes before serving.

April 23, 2011 20:18