Egg-Stuffed Ham Rolls


8 eggs
1/3 cup (75 mL) table cream
2 tbsp (30 mL) finely chopped parsley
1/2 tsp (2 mL) seasoned salt
1/2 tsp (2 mL) fine herbs
1/8 tsp (0.5 mL) pepper
3 tbsp (45 mL) butter or margarine
1 pkg (125 g) cream cheese, cut into small pieces
8-10 thin slices cooked ham round (6 inch/15 cm diameter)
or rectangular


Whisk together eggs, cream, parsley, seasoned salt, fine herbs and pepper. Melt butter in large skillet. Pour egg mixture into skillet and scramble over medium-low heat until just set. Stir in small pieces of cream cheese into eggs. Remove from heat. Lay ham slices flat, spoon heaping ¼ cup (50 mL) egg mixture onto each slice, then roll the ham slice. Place on serving platter. Garnish with green onion or hot tomato slices and parsley.

Makes 4 to 5 servings.

Tip: Using the top part of a green onion, tie it around each roll to make a bundle.

Preparation: 10 minutes
Cooking: 8 minutes

Nutrients per serving:

Calories: 280
Carbohydrate:5 g
Protein: 24 g
Fat: 18 g