This broccoli roulade is a fresh, elegant way to serve eggs as a main course. Light yet satisfying, it works equally well hot or chilled and is made with just a head of broccoli and four eggs. It’s an excellent option for lunch, a picnic, or a simple dinner when you want something that looks impressive but is easy to prepare.
A roulade is a rolled savoury bake that creates a beautiful presentation from minimal ingredients. The technique produces a tender, slightly springy sheet that you fill, roll and slice. This version pairs mild broccoli with a creamy blue-cheese filling—Stilton gives the roulade a refined tang, balanced by softened cream cheese. If you prefer a milder flavour, swap the Stilton for grated Cheddar or omit it altogether and flavour the cream cheese with fresh herbs.
Start by cooking the broccoli until tender, then blend it with egg yolks and a little butter to create a smooth, vibrant green base. Whisking the egg whites to stiff peaks and folding them in gives the roulade lift and lightness. Bake the mixture thinly spread on a lined tray until it is just set and slightly golden. Once out of the oven, loosen the edges, invert onto fresh parchment and spread with the cheese mixture. Roll carefully from the short side, keeping a gentle but firm tension to form an even spiral.
Be patient when rolling: keep the edges neat and roll slowly. If a little filling escapes, that’s fine—you can tuck it back or serve any loose pieces alongside the roulade. If the roll breaks apart, don’t worry: crumble it over a crisp salad of mixed leaves, tomato and red onion for a tasty alternative. Either way, the flavours hold up well and the dish is wonderfully versatile.
The roulade is particularly good cold, which makes it handy for packed lunches, buffets, or as part of a sharing platter. Sliced thinly, it’s attractive and portion-friendly. Guests will appreciate the effort, and you’ll appreciate how simple it is to make.
Broccoli & Stilton Roulade
Author: Angela Coleby
Summary: A light, green roulade made from broccoli and eggs, filled with a creamy Stilton and cream cheese mixture. Delicious hot or cold and ideal for lunches, picnics or a simple dinner.
Ingredients
- 1 head broccoli (about 400 g)
- 15 g unsalted butter
- 4 eggs, separated
- 50 g Stilton or another blue cheese (or substitute with grated Cheddar)
- 115 g (4 oz) cream cheese, softened to room temperature
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Trim the broccoli into florets and place in a saucepan of water. Bring to a boil, then cover and simmer for 10–12 minutes until tender. Drain thoroughly.
- Preheat the oven to 200°C / 400°F. Grease and line a rectangular baking tray with parchment paper.
- In a bowl, whisk the egg whites until stiff peaks form.
- Place the drained broccoli, butter and egg yolks in a blender or use a hand blender to process until very smooth. Season with salt and pepper.
- Gently fold the whipped egg whites into the broccoli mixture until combined and even in texture.
- Spread the mixture evenly over the lined baking tray into a thin, uniform layer. Bake for 10–12 minutes, or until the sheet is set and slightly golden around the edges.
- Remove from the oven and, using a knife, carefully loosen the edges. Invert the roulade onto a fresh sheet of parchment paper and peel away the parchment used for baking.
- In a small bowl, mash together the Stilton and softened cream cheese until smooth. If you prefer a milder filling, use just cream cheese and add chopped herbs or seasoning to taste.
- Spread the cheese mixture evenly over the warm roulade. Using the parchment at the shorter edge to help, roll the roulade up gently but firmly into a tight log.
- Remove the outer parchment and either serve immediately or chill for a cleaner slice. Slice into portions and serve warm or cold.
Notes
- Serves 2–4, makes about 8 slices.
- Storage: Wrap and refrigerate for up to 2 days. Slice cold for best presentation.
- Nutritional estimate per slice (approximate): 119 calories, 9 g fat, 6 g protein, 4 g carbohydrates, 2 g fibre.
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