Friday, February 24, 2012

Egg Roulade

I'm not the creative genius behind this recipe.  First it was Cara (tried her version with mushrooms and goat cheese, fabulous), then Joanne.  I knew I wanted to get on the bandwagon with my own twist.


It looks difficult, but trust me this is pretty easy!  If some of your egg mixture leaks below the parchment paper, like it did for me, it's not to worry either.  The sheet of cooked egg was still easy to roll up and the extra bits were perfect for taste-testing!


Egg Roulade [w/Roasted Sweet Potatoes & Goat Cheese and Black Bean Avocado Puree]
adapted from Cara's version

To come up with a name that encompassed each component is darn near impossible, so I'm keeping it simple.  As always you can play around with the filling here and come up with your own version!

For 1 roulade:
6 eggs
1/4c greek goat yogurt
2T almond milk
1/4t salt
freshly ground pepper

For the sweet potato mixture (will make enough for 2):
1lb sweet potatoes, roasted
1/4t salt
freshly ground black pepper
3.25oz goat cheese

For the black bean mixture (will make enough for 2):
1 can black beans, rinsed and drained
1/2 ripe avocado
1/4t salt
1/4t cumin
2-4 roasted garlic cloves

Preheat the oven to 350deg.

Start by roasting the sweet potatoes and garlic (this can be done ahead of time).  Wash the sweet potatoes and poke all over with a fork, then wrap them in foil.  I find mine are usually done around the 1hr mark depending on the size.  For the garlic, I take off some of the outer papery layers and then cut the tips of the garlic cloves off.  Put in a small baking dish or foil, then add a little bit of olive oil to the exposed surface.  Bake until fragrant, ~30-45min.

Next step is to prepare the fillings (also easy to make ahead of time). I added the roasted sweet potatoes (along with the any juice that accumulates) to a blender along with the goat cheese, salt and pepper.  Blend until smooth and set aside.  You can remove the skins if you like, but there's alot of good nutrition in there if your blender can handle it!

For the black bean mixture I added the ingredients to the small bowl of a food processor and processed until well combined.  You may need a touch of liquid to get a smooth consistency, in which case I'd try a small bit of water, stock, or olive oil.

Raise the oven temperature to 375deg and make sure you have a rack in the middle of the oven.  Prepare a 9x13 pan (I used a stoneware baking sheet) by spraying with nonstick spray and lining with parchment paper (cut to the size of the pan, you don't want any overhanging).  Spray the top of parchment with nonstick spray.


Add the ingredients for the roulade (egg through pepper) to a blender and blend until smooth and frothy.  Pour into the prepared 9x13pan and bake for 12-15min, until the egg mixture is firm.  Remove and let cool a bit.  Spread an even layer of the black bean mixture to the egg sheet, followed by a layer of the sweet potato mixture.  Starting from the short side, roll tightly (but gently).  Sprinkle with cheese if desired, and bake another 8-10min, until the roulade is heated through.


Slice with a serrated knife and serve!



It's always fun to serve something that looks impressive but is easy to make.  This certainly fits the bill, and should be on the menu of your next brunch!


What would your filling for the roulade be??


This recipe was featured in my "EB Mine" menu, a brunch I hosted along with Eggland’s Best to raise awareness about the importance of a healthy diet to reduce the risk of heart disease. I have a sweet giveaway going on, where the winner will receive a swag bag full of my EB Goodies. Check out my EB Mine Brunch post to enter through February 29th!

20 comments:

Erica said...

What a fun idea! I'd want to do spinach, cheese, broccoli, onions & tomato!

Lauren @ Healthy Food For Living said...

This roulade makes such an impressive, beautiful brunch presentation! Your filling is pretty much perfection in my book =).

Fun and Fearless in Beantown said...

The presentation is stunning!

Daisy said...

this is so impressive looking. both the sweet potato and the black bean mixture sounds wonderful.

Elizabeth said...

Interesting. I'm not actually sure if I would like eggs in this form but I love the filling

Janetha @ meals + moves said...

This is really flipping clever. I love it.

Ranjani said...

So impressive looking, even if you claim that it is simple. I think I'd do mushrooms, spinach, sun-dried tomatoes, and goat cheese as a filling

Natalie said...

thanks for showing how you did it--I can't wait to try! so impressive looking!

Cara said...

Isn't this one of the best dishes to make for a brunch?! So elegant looking yet easy. Love your filling choices!

Bianca @ Confessions of a Chocoholic said...

This sounds delicious! And so pretty too. Love the idea. I would make mine with salsa, avocado, and jack cheese!

Amy said...

Somehow I missed this recipe on the other blogs. I think this looks so pretty and tasty!

Megan said...

That sounds really, really good... and looks stunning. I've made one in the past with ham, cream cheese, Dijon mustard, and scallions -- not terribly creative, but it was really tasty.

Joanne said...

Welcome to the roulade bandwagon! I am so IN LOVE with this filling. it's going to be my next roulade, for sure.

Sacha said...

This is perfect for an impressive brunch dish! I usually go savory for brunch and would love to add an egg roulade to the repertoire. I wish roulade cakes were just as easy to whip up...

Natasha Price said...

OH, I love this! Such a terrific combination with sweet potatoes, goat cheese, avocado, and black beans!

Reeni said...

These came out perfect! And the filling sounds incredible!

Emily @ A Cambridge Story said...

These are so pretty!! I've honestly never seen egg roulade in person but I am really intrigued! Sounds like a great brunch item.

Emily said...

Oh that looks awesome! Like an egg cinnamon roll. I like it.

Elina (Healthy and Sane) said...

Wow, this looks awesome. I loved Cara's version but never really looked into how to make it. I'm definitely adding this one to my next brunch menu which actually happens to be in planning :)

Kerstin said...

So pretty! And sweet potato and black beans are just so good together!

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