Ingredients:

  • 8 Large Eggs
  • 60 ml heavy cream
  • 15 g unsalted butter, melted
  • 3 g kosher salt
  • 1 g white pepper
  • 100 g sharp cheddar cheese, shredded
  • 30 g fresh chives, minced
  • 4 slices thin-cut bacon, cooked and crumbled

Instructions:

  1. Preheat your oven to 325°F (160°C). Line a 10x15 inch jelly roll pan with parchment paper, ensuring it hangs slightly over the long edges. Lightly grease the parchment with nonstick cooking spray or a thin layer of melted butter.
  2. In a large mixing bowl, whisk together the eggs, heavy cream, salt, and white pepper until no streaks of egg white remain and the mixture is uniform.
  3. Pour the egg mixture into the prepared sheet pan, tilting it carefully to ensure the liquid reaches every corner in an even layer.
  4. Place the pan on the center rack of the oven. Bake for 10–12 minutes, or until the egg sheet is just set and slightly puffed.
  5. Immediately after removing from the oven, sprinkle the shredded cheese, chives, and crumbled bacon evenly over the egg surface.
  6. Using the parchment paper as a guide, carefully roll the egg sheet tightly from one short end to the other. Let it rest for 1-2 minutes to allow residual heat to melt the cheese before slicing.