Today’s delicious recipe is brought to you by the lovely Julia who runs the blog Fat Girl Trapped in a Skinny Body. We chat daily about our love of food, goat cheese and many other random subjects. She spells out our friendship quite well in her write up. I’m going to go grab a drink (I am on vacation after all) and leave you all to enjoy this delicious sounding spinach artichoke egg roulade!
Brandy and I met on twitter. In case you didn’t know, Twitter is like the ultimate ‘internet dating’ site for friends. You meet SO many people and you often become legit friends. It’s really fun. No, Twitter did not sponsor that lame endorsement I just gave.
Anyway, Brandy and I banter back and forth about me going to NY to visit her, or her coming to sunny So Cal to visit me. In either case, I imagine us sitting on the porch, sipping mimosas, eating brunch and just chatting, for hours. If this ever happens, I don’t want to be stuck in a kitchen making food. When you’re entertaining, spending TOO much time in the kitchen is not cool. Your guests want your attention. So give it to them.
This is the perfect breakfast or brunch item to serve for a fancy girly brunch. It’s impressive, delicious, and most of all, easy. And did I mention it has goat cheese? Which just happens to be a FAVORITE of mine and Brandy’s.
Spinach and Artichoke Egg Roulade
Yield: 4 servings
Total Time: 45 minutes
2 oz goat cheese (room temperature)
2 tablespoons milk
1/4 teaspoons salt
1/4 teaspoons pepper
1 cup frozen spinach (measure 1 cup while it's frozen, then thaw it)
1/2 cup chopped artichoke hearts (about half of a 15 oz can)
1/3 cup sour cream
1/2 cup grated parmesan cheese (if you happen to add a little extra cheese, that's never a bad thing)
salt and pepper to taste
Preheat the oven to 400 degrees. Line the bottom of a 9x13 inch pan with parchment paper. Spray with nonstick spray.
Whisk the eggs, milk, salt and pepper. Whisk in the goat cheese. Pour the egg mixture into the lined pan and bake for about 20 minutes.
The eggs are done when you jiggle the pan and the eggs don't jiggle.
Remove eggs from the oven and spread the spinach artichoke mixture evenly over the surface. Leaving a 1/2 inch-1 inch border around the side. Roll the eggs.
*At this point you can wrap the rolled eggs in plastic wrap and refrigerate until you're ready to use. So you can make it a day ahead and just continue to the next step when you're ready to serve it.
Sprinkle with parmesan cheese. Bake for an additional 10-15 minutes (15-20 minutes if it's been refrigerated). Until the parmesan cheese is starting to slightly brown. Remove from the oven and slice into 8 pieces. Serve immediately.
*I use a sharp serrated knife to cut it.