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Prosciutto, Spinach, Goat Cheese and Fluffy Egg Roulade

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

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