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Gluten FreeLow CarbVegetarian
This broccoli roulade recipe is a creative way to serve eggs as a main dish. Delicious hot or cold it is a light yet satisfying dish. All this with 4 eggs and a head of broccoli too!
A roulade is an easy way to produce an elegant looking dish with just a few ingredients too. The roulade is close to becoming my next frittata replacement as I can think of a few possibilities with this dish. There’s something strangely satisfying about rolling this up without the filling bursting out of the sides too. I love how pretty it looks sliced too. Standby your egg tray and make sure you have some parchment paper to hand. Roulades will be coming your way!
Inspired by a spinach roulade that I recently made I started to think of other possibilities as I had forgotten how simple this dish is to make. A creative way to use eggs with it looking more difficult to make than it really is too. As I loved the green of the spinach in my recent roulade, I turned to broccoli. The flavour combination of broccoli and stilton are a favourite of mine, so the filling was decided.
Although I had initially made this to be a hot main for my dinner that day, I discovered that I preferred this cold later. As well as for lunch the following day. The Chief Taster did not care for it warm and I did not care for his comments either. He didn’t get to sample any cold either after that. All mine and no sharing!
As you roll the roulade, keep the edges tight as you roll and take it slowly. If any filling oozes out of the side, it’s not the end of the world. Sometimes you can gently unroll it and try again. If it all collapses, chop it up, throw it amongst some lettuce leaves, tomatoes and sliced onions, and call it a hearty salad. If you say “that’s what I meant to make” with enough conviction no-one will question you!
My broccoli roulade is light and delicate with a delicious creamy filling. If you do not like a strong cheese substitute the stilton with some grated Cheddar cheese. Or perhaps just use the cream cheese, flavoured with some herbs. Serve hot or cold for lunch, in slices for a picnic or pot luck. This makes a great dish when you have that surprise vegetarian guest too. If I turned up for dinner and this was served I’d think “ooh, thanks for the effort”. Then realise how easy it was to make and smile knowingly.
Broccoli & Stilton Roulade
Angela Coleby
This broccoli roulade recipe is a creative way to serve eggs as a main dish. Delicious hot or cold it is a light yet satisfying dish. All this with 4 eggs and a head of broccoli too!
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Ingredients
- 1 head broccoli (about 400g)
- 15 g butter unsalted
- 4 eggs separated
- 50 g Stilton or blue cheese
- 4 oz cream cheese softened, at room temp.
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Trim the broccoli into florets, place in a saucepan filled with water, bring to the boil, cover and simmer for 10-12 minutes until the broccoli is tender.
In a bowl, whisk the egg whites until stiff.
Pre-heat the oven to 200C/400F degrees.
Grease and line a rectangle baking tray with parchment paper.
Drain the water from the broccoli, add the butter and egg yolks and blend until smooth. (I used a hand blender). Season.
Fold in the egg whites and mix thoroughly.
Spread the mixture evenly in the baking tray and bake for 10-12 minutes until firm and slightly golden.
Remove from the oven and gently with a knife loosen the edges.
Place on top of a large piece of parchment paper and tap the tin for the roulade to come out.
Remove the parchment paper that was used to bake the roulade.
Mash the stilton and cream cheese together.
Spread the cheese mixture over the roulade.
Using the parchment paper at the bottom from the smaller edge, roll the roulade up.
Remove the parchment paper and serve.
Notes
Serves 2-4
Makes 8 slices
Nutritional Info per slice: 119 Calories, 9g Fat, 6g Protein, 4g Carbs, 2g Fibre, 2g Net Carbs
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Cathy Ackermann
What size rectangular pan; I have numerous and know it will make a difference in the baking. thanks.
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Angela Coleby
It's a 12 1/4 " x 8 1/8 " pan
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