Egg Roulade is one of our guests favorite breakfasts and we’re often asked for the recipe, so here it is. Ashland is a wonderful place to visit with so many great attractions and so much to do. From the Oregon Shakespeare Festival, beautiful walks in Lithia Park, to hiking one of the many great trails. we like our guests to leave the Bayberry Inn with a full tummy and energized for the day with a healthy breakfast. Egg Roulade is a delicious main course and is filled with lots of fresh vegetables and herbs from our garden. It’s time consuming to make, but it isn’t difficult.
Depending on the number of people you’re cooking for, you will have to adjust the recipe, but here’s how to make enough for 6 people.
Preheat the Oven to 350.
Beat 8 Eggs with 1/2 cup of Milk and Salt & Pepper.
Spray Olive Oil generously on a baking sheet pan, coating all the way up the sides.
Pour the egg mixture into the pan, place in center rack in the oven and bake for 8 minutes. Take it out of the oven and let it cool to the touch. It’s hard to handle if the eggs are too hot.
The Filling is the fun part! You can use any vegetables (mushroom, spinach…) and cheese you like. Heat up some butter & add 1/3 Cup of chopped onions and 1 garlic clove chopped, add fresh vegetables (cut the veggies into small bite size pieces) and lightly saute`.
I like to add thin asparagus spears because it looks so beautiful when you cut the Roulade`. Blanch the asparagus for 30 seconds in boiling, salted water. Quickly drain, pat dry & set aside until you’re ready to add the rest of the ingredients to the eggs.
Mix 1 Cup of Soft Cream Cheese, add 1/2 a cup of whatever other cheese you like. Add chopped herbs of your choice, we like to use Chives and Italian Parsley from our herb garden with a touch of Rosemary, but not too much or it will overpower all the other ingredients as Rosemary is quite strong. Mix these ingredients into a paste adding Salt & plenty of freshly ground Pepper. Gently, using a soft spatula, spread the cheese mixture onto the Eggs evenly.
We added sautéed mushrooms to this particular Roulade, but you can add whatever veggies you like. You can now add the asparagus in the center.
Roll up the Eggs carefully using a soft spatula so as not to break it. You can serve this room temperature but I like to warm it up in the over for a few minutes before slicing and serving. Slice it into 6 separate pieces, making sure to clean your knife between each cut so as the get a clean cut.
Now you’re ready to plate the Roulade, sprinkle it with more chopped fresh herbs & serve!