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Egg roulades

updated

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Ingredients for 4 servings:

  • 300 g spinach, frozen
  • 1 garlic clove(s)
  • 125 ml cream
  • salt and pepper
  • 6 eggs
  • 4 tbsp butter
  • 4 slice(s) ham, cooked
  • 250 g tomatoes
  • 250 g mushrooms
  • 75 g cheese (grated Gouda)
  • 2 tbsp parsley, chopped
  • Thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the spinach. Mix with chopped garlic, cream, and a pinch of salt. Place in a baking dish. Whisk 4 eggs with a pinch of salt and 4 tablespoons of water and cook 4 pancakes in a little butter. Place the ham on top. Finely chop the mushrooms and fry in butter. Dice the tomatoes, hard-boil and chop 2 eggs. Mix with the mushrooms and season with pepper and thyme. Roll them up in the pancakes. Place the pancakes on the spinach, sprinkle with cheese, and bake at 175°C for about 25 minutes. Sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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