These are easy and delicious! They are a wonderful grain-free approach to a wrap!
Now is a perfect time to make this with so many fresh chives in the garden, but store bought chives are certainly good too.
And leftovers remain fine in the refrigerator, but I like to set them out to return to room temperature before I eat them.
Recipe for Egg Roll-ups with Bacon, Avocado, and Herbs
10 large eggs
1/2 cup nut milk (I use a leftover frozen puck of our homemade cashew cream)
pinch of salt
a few grinds of fresh pepper
1 teaspoon of mustard
8 slices of nitrate free bacon
1 cup of chives
a bunch of fresh basil leaves, chopped
1 cup of arugula, chopped
1 ripe avocado
3 Tablespoons mayo (I use our homemade avocado mayo)
Place parchment paper on a cookie sheet that has at least an inch edge to it, with the piece of parchment up the side a bit (so later you can grab it). Lay out the bacon on the parchment so it is not overlapping. Put it in a cold oven and then set the temperature for 400ºF. In my oven, 20 minutes makes the bacon crisp as shown below.
While the bacon is in the oven, put the first five ingredients in a blender and whirl until smooth.
When the bacon is done, remove from the pan, and while holding the opposite end of the parchment pour off the hot bacon grease. We will use the same piece of seasoned parchment to bake the eggs on, so some residue left is fine.
Once the bacon is cool, chop it. (It probably would be better to get your bacon crumbles smaller than I did mine in the photos!)
On a level surface, pour the egg mixture into the cookie sheet, and scatter the crumbled bacon on top. Place into the oven to bake until no longer wiggly and starting to brown at the edges. In my oven this is 20 minutes.
Take the baked egg out of the oven and let cool for ten minutes, while you chop and prepare the avocado and greens.
Holding the sides of the parchment, flip the egg top down onto your counter, and peel away the parchment. Mine usually lifts off effortlessly.
Spread the mayo evenly over the baked egg, and then scatter the avocado, basil, and arugula, evenly on top, leaving a couple inches empty on one side. Start rolling it up from those couple inches and roll until you have a large log. If the first rolled over bit cracks or breaks, don’t worry the rest of the roll will cover that up. (You can see from my end view photo that mine isn’t perfect either!)
Slice the log in even sections (usually about two or three inches each) and serve pretty roll side up. We eat these as finger food.