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broccoli roulade

Broccoli & Stilton Roulade

Author: Angela Coleby
This broccoli roulade recipe is a creative way to serve eggs as a main dish. Delicious hot or cold it is a light yet satisfying dish. All this with 4 eggs and a head of broccoli too!
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  • 1 head broccoli (about 400g)
  • 15 g butter unsalted
  • 4 eggs separated
  • 50 g Stilton or blue cheese
  • 4 oz cream cheese softened, at room temp.
  • ½ teaspoon salt
  • ½ teaspoon pepper


  • Trim the broccoli into florets, place in a saucepan filled with water, bring to the boil, cover and simmer for 10-12 minutes until the broccoli is tender.
  • In a bowl, whisk the egg whites until stiff.
  • Pre-heat the oven to 200C/400F degrees.
  • Grease and line a rectangle baking tray with parchment paper.
  • Drain the water from the broccoli, add the butter and egg yolks and blend until smooth. (I used a hand blender). Season.
  • Fold in the egg whites and mix thoroughly.
  • Spread the mixture evenly in the baking tray and bake for 10-12 minutes until firm and slightly golden.
  • Remove from the oven and gently with a knife loosen the edges.
  • Place on top of a large piece of parchment paper and tap the tin for the roulade to come out.
  • Remove the parchment paper that was used to bake the roulade.
  • Mash the stilton and cream cheese together.
  • Spread the cheese mixture over the roulade.
  • Using the parchment paper at the bottom from the smaller edge, roll the roulade up.
  • Remove the parchment paper and serve.


Serves 2-4
Makes 8 slices
Nutritional Info per slice: 119 Calories, 9g Fat, 6g Protein, 4g Carbs, 2g Fibre, 2g Net Carbs