Tuesday, June 18 2013, 10:06 AM MDT
Egg Roulade with Spinach, Feta and Fresh Herbs
As Aired on March 28, 2013
Recipe Courtesy of Chef Victoria Topham, Pinon Market
This recipe is my answer to an Easter brunch recipe that can be customized to serve a crowd. It can be made for vegetarians, meat lovers and gluten free guests by simply varying the filling ingredients. It’s healthy, flavorful and super easy! It can even be prepared before guests arrive and served at room temperature.
1 T Gluten-free corn starch
¼ C 2% Milk
10 Egg Whites
1 clove Garlic, minced
2 ea Scallion, minced
1T Fresh Dill, minced
Salt and freshly ground pepper
6 oz Baby Spinach
½ C Feta, crumbled fine
1 recipe blender Hollandaise (recipe on Pinon’s Facebook page)
1 bunch blanched asparagus
1.) Preheat oven to 350 degrees. Spray a 18X13” rimmed baking sheet with pan spray. Line pan with parchment and spray again. Set aside. 2.)
2.) Rinse spinach lightly with water. Place in a microwave safe bowl and microwave on high for 3-4 minutes to wilt spinach. Set aside to cool. When cool enough to handle, gently squeeze out excess water. Set aside.
3.) Whisk the cornstarch and milk together in a bowl. In a separate bowl, whisk egg whites, eggs, garlic, scallion and dill. Whisk egg mixture into cornstarch and milk. Mix until combined. Add salt and pepper.
4.) Carefully pour egg mixture into prepared pan. Sprinkle spinach and feta cheese over the top, and bake 10-12 minutes or until eggs are just set. Take care not to brown the top too much or the roulade will be tough.
5.) Remove the pan from the oven and cool slightly. Starting with the long end and using the parchment paper to assist, roll the egg into a tight cylinder. Allow to cool 5 minutes before slicing.
6.) Plate with prepared Hollandaise sauce and blanched asparagus if desired.
(Copyright 2013 Sinclair Broadcasting Group.)