Last post was such a tease, wasn’t it? Multiple pictures, no recipes. I know you guys really just come for the recipes. So rather than leave you hanging I wanted to get you one as soon as possible. Yesterday even. But things happen. Work happens. Mentally checking out because it’s Friday, it happens.
So here I am with a recipe. It’s written out below, ingredients, instructions, and nutritional information, before I even tackle these words. The pictures are already here too. I left the hardest part for last, always do.
I could simply list out the reasons why I like this dish: it’s easier to make than it looks, it can be prepped ahead of time and reheated just before serving, and it’s a crowd-pleaser (all of my friends at my Pink Party had great things to say!) But instead I thought I’d turn to my husband, Ben. The guy who eagerly took my party plans as an opportunity to go play golf, and even more eagerly downed three pieces of this within 6 minutes of his return. (I legitimately made extra in case not all the slices were pretty. It wasn’t totally necessary.) I figured he’d know exactly what to say.
It’s early here. He hasn’t had his coffee yet. But nonetheless, he’s probably right. Unless of course you don’t like mushrooms, in which case you can fill the roulade with pretty much anything you choose. How about spinach and artichokes, like Julia did? She’s the one who gave me this bright idea. Or smoked salmon, leeks and goat cheese? That was one that potentially on my menu, until I decided to serve Latke Benny’s for a separate course. Given what a hit this was, I’m pretty sure I will be trying it out soon.
This recipe was featured in my Eggland’s Best Pink Party menu, a luncheon I hosted along with Eggland’s Best to support Susan G. Komen For the Cure and raise awareness about the importance of a healthy diet to reduce the risk of cancer. I have a sweet giveaway going on, where three winners will receive a swag bag full of my favorite healthy-living products. Check out my Pink Party post to enter through October 31st!
Mushroom and Brie Egg Roulade
Yield: 8 servings
Tips: Make sure you use parchment paper, not waxed paper. They are two different things. Use a sturdy, rimmed sheet pan to bake the eggs. If you have a sheet pan that tends to warp a bit in the oven (I have a few of these) then your eggs won't bake evenly. Trust me, it happened.
1/4 cup nonfat plain Greek yogurt
2 tablespoons 1% milk
1/4 teaspoon salt
freshly ground black pepper
2 teaspoons minced thyme leaves
1/2 tablespoon olive oil
1 shallot, minced
1 10oz package sliced baby portabello mushrooms, finely chopped
1/4 cup champagne
1/4 cup 1% milk
3oz brie cheese (without rind), cut into small pieces
salt and freshly ground pepper
1/4 cup grated pecorino romano or parmesan cheese
Preheat oven to 375ºF. Adjust oven rack to middle position. Spray a 9x13" sturdy, rimmed baking sheet with cooking spray. Trim a piece of parchment paper to fit inside without hanging over. Press firmly into pan, and spray the parchment paper with cooking spray. Flip the parchment over and press into the pan again. It should now be fitting snugly into the baking sheet, without the edges curling up.
In a blender, combine the eggs, yogurt, 2 tablespoons milk, salt, pepper and thyme. Process until smooth and frothy. Pour into the baking sheet. Carefully transfer to the oven . Bake for 12-15 minutes, or until firm.
Meanwhile, heat olive oil in a nonstick skillet over medium heat. Cook shallots for about 5 minutes, until softening. Add mushrooms and saute, stirring occasionally, until mushrooms have released their moisture and cooked down. Add the champagne and cook until liquid is almost evaporated. Add the milk and heat through, then reduce heat to low and stir in the brie cheese until melted. Season to taste with salt and pepper.
Spread the mushroom and brie mixture evenly over the baked egg. Starting with the short side facing you, roll gently but firmly.
(At this point the roualde can be refrigerated, covered in plastic wrap, for up to 1 day.)
Sprinkle the roulade with the grated cheese and bake for 8-10 minutes, until cheese is melted and roulade is heated through.
Slice into spirals with a serrated knife.
Servings Per Recipe: 8
Amount Per Serving
Total Fat 8.5 g
Saturated Fat 3.2 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 149.8 mg
Sodium 202.7 mg
Potassium 221.2 mg
Total Carbohydrate 3.2 g
Dietary Fiber 0.5 g
Sugars 1.6 g
Protein 9.7 g