Cheese roll with egg custard recipe

Cheese roll with egg cream

Cheese roll:

Place 6–8 slices of cheese next to each other (slightly overlapping) on baking paper.
Melt them in a preheated oven for a few minutes.
(Don’t overbake, as the cheese will harden and won’t be rollable.)
Let the melted cheese cool down.
Spread the egg cream over it and, using the baking paper, roll it up.
Refrigerate for a few hours.
Once chilled, it can be sliced nicely.

Egg cream filling:

Ingredients:

• 5 boiled eggs
• ½ red onion
• 1 tablespoon mayonnaise
• ½ tablespoon sour cream
• 1 teaspoon mustard
• Salt and pepper to taste
• A few drops of lemon juice
• Fresh parsley

Preparation:

Mash the boiled eggs and mix them with the finely chopped onion and the rest of the ingredients.