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:
1/4c greek goat yogurt
2T almond milk
freshly ground pepper
For the sweet potato mixture (will make enough for 2):
1lb sweet potatoes, roasted
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
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!