Prosciutto, Spinach, Goat Cheese and Fluffy Egg Roulade

RH Staff

Yield: 4 servings.
Credit: American Egg Board


10-12 slices prosciutto
1/2 lb. Cleaned spinach leaves
1 Tbsp. garlic, chopped
1 Tbsp. basil, chopped
3 oz. fresh goat cheese
1 Tbsp. butter
4 eggs, whisked
to taste, salt and pepper
4 slices sourdough bread
as needed, olive oil to brush on the bread

Roasted Garlic Lemon Aioli (yields 2 cups):
6 cloves garlic, roasted
1/4 cup Dijon mustard
1/3 cup pasteurized egg yolks
1/2 cup lemon juice
2 cups garlic oil (reserved from cloves, see below)
1/4 cup lemon juice
1/4 cup lemon zest
1 Tbsp. fresh thyme, chopped
to taste, salt and black pepper

To prepare aioli: To roast garlic, place peeled cloves in very small pan and cover with olive oil. Cook on low until garlic is a deep golden brown. Remove garlic from oil and reserve oil for aioli.
Place garlic cloves, Dijon mustard, egg yolks, and 1/4 cup lemon juice in food processor and process until very smooth. Keep motor running and add the following ingredients to the food processor slowly to emulsify aioli: garlic oil (reserved from above), 1/4 cup lemon juice (alternate with the oil so aioli does not break), lemon zest, fresh thyme, salt and pepper.

To prepare spinach mix: In large sauté pan with olive oil, add chopped garlic and sweat for 1 minute but do not brown. Add cleaned spinach into sauté pan and cook until just wilted. Season spinach with salt and pepper and add chopped basil. Place spinach mixture on a rack so the excess water can drain from the spinach. When spinach has drained and cooled, place on cutting board and give it a rough chop. Add chopped spinach to a bowl and mix in goat cheese until it is creamy around the spinach.

To assemble the roulade: Lay out on counter top a double layer of plastic wrap so it covers a 12"-16" length, about 6" high. Place the sliced prosciutto on the plastic in an even layer so it covers the plastic completely. Place spinach on prosciutto layer so it evenly covers the entire rectangle. In large preheated nonstick pan, add 1 Tbsp. butter and whisked eggs. Season eggs with salt and pepper and cook in a very thin layer. Occasionally lift up the sides to allow raw eggs to go under the cooked egg layer. When bottom has set up enough, flip the eggs to cook the other side.
Once the eggs are ready, place them on spinach mix of the roulade. Then, using plastic wrap to grab, start to slowly fold up ends and roll entire mixture into a pinwheel. Wrap the roulade in new plastic wrap and tighten on each end so it is a cylinder shape. Refrigerate until ready to use.

To serve: Brush the bread with olive oil and grill to warm. Slice the roulade in the plastic wrap to help hold its shape as it is delicate. Then remove plastic wrap and place on a tray with grilled bread. Serve with the aioli on the side to dip in as desired.