Wednesday, April 1st, 2015
Once again, it’s that time of year when the hens over-achieve! We are constantly looking for recipes that use lots of eggs and are easy to prepare. Here is our latest fave adapted from an America’s Test Kitchen recipe:
Egg Roulade (serves 4 – 6)
Time to prepare – about 30 minutes
(You will need a sheet of parchment paper a little longer and wider than your pan so that the paper extends over the edge on all sides.)
12 large eggs
1 garlic clove, minced fine
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup half-and-half (milk can be substituted but the dish will not taste as rich)
2 Tablespoons flour (we use 1 T. coconut flour & 1 T. whole wheat flour to reduce carbs)
8 ounces by weight chopped ham (you can use frozen chopped spinach, thawed and
squeezed dry, sundried tomatoes, or any other meat or vegetable that you like)
4 ounces by weight Gruyere cheese, shredded (about 1 cup) If you are using sundried
tomatoes, you may wish to substitute goat cheese for the Gruyere.
1. Oven rack should be in middle position. Preheat oven to 375 degrees. Grease a rimmed baking sheet with vegetable oil spray, then line with overhanging sheet of parchment paper and grease parchment with vegetable spray. (We use coconut oil.)
2. Beat the 12 eggs, salt, pepper, and garlic in a large bowl. In a separate bowl, whisk half-and-half and flour together, then slowly whisk into egg mixture until uniform. Carefully pour egg mixture into prepared baking sheet and sprinkle ham over top. Bake until eggs are just set, about 9 minutes, rotating baking sheet halfway through baking.
3. Remove pan from oven and immediately sprinkle cheese over top. When just cool enough to handle, use parchment paper to roll egg over itself into a tight cylinder. Use parchment paper to transfer roulade to cutting board. Slice and serve. The roulade will become more firm if you allow it to come to room temperature, but it is also excellent served warm.