This egg roulade is a fun dish for Easter or a fancy brunch. Plus, it uses a whole dozen eggs! We kept it simple with cream cheese, chives, and smoked salmon filling. You can make your own filling with different cheeses and veggies, etc. Just make sure that any meat you use has been cooked or cured first, and don’t spread your filling too thickly or it will ooze right out the sides.
We talk you through this recipe on Episode 228 of our podcast. If you enjoyed this egg roulade, you may also like our recipes for Crepe Cake with Hibiscus Cream Filling and Shrimp and Asparagus Clafoutis.
Ingredients
12 eggs, room temperature
1/4 teaspoon salt
pinch of white or black pepper, freshly ground if possible
1/4 cup heavy cream or dairy-free heavy cream
1 8oz package of cream cheese or dairy free cream cheese, softened
~ 3 tablespoons of minced fresh chives or 1 ½ tablespoons dried chives and/or dill
Smoked salmon, 4-8oz
Any other fillings you’d like, already cooked
Instructions
Preheat oven to 375ºF and line a jelly roll pan or a 9×13-inch baking pan with parchment paper. Grease or spray the parchment paper well and ensure that the parchment is hanging over the ends of the pan
Whisk together the eggs with salt, pepper, and cream until well combined. Pour into your prepared pan and bake for 8-10 minutes, until just set.
Remove from the oven and set aside to let the eggs cool, about 10 or so minutes.
While you’re waiting for the eggs to cool, you can prepare your filling. If you’re using 4 oz of salmon it may be better to dice it up and mix it into the cream cheese along with the chives and/or dill. 8 oz of salmon would be easier to lay out in slices to cover the roulade.
In a small mixing bowl combine the softened cream cheese, herbs, and chopped salmon and mix well. Use the parchment paper to lift the egg roulade out of the pan. Carefully spread the filling all over the eggs in an even layer. If you’re using whole pieces of smoked salmon, lay them over top of the filling. Starting at a short side, carefully roll up the eggs and filling. You may get a crack here and there in the eggs but it should still hold together.
Arrange the roulade on a platter with some herbs to garnish, or slice and serve. A spoonful of sour cream with chives is a great sauce/accompaniment. If serving whole, trim each end for a neater appearance.