Shell eggs


Spinach Roulade filled with Asparagus and Eggs

Time: 40 min

Serves: 6

50 grams butter
1/3 cup flour
1 ¼ cups milk
4 eggs – separated
250 grams spinach, blanched

½ cup crème fraiche
½ cup cream cheese
1 tablespoon capers
1 tablespoon lemon juice
3 hard boiled eggs, quartered
250 grams asparagus, trimmed, blanched


Preheat oven – 200C
In a saucepan – melt butter, stir in the flour and cook for 1 min.
Add milk and stir until thick. Remove from the heat, whisk in the egg yolks.
Pulse the spinach in a food processor until roughly chopped. Add to the egg mixture and season with salt and pepper.
Whisk egg whites until stiff. Fold through the spinach mixture.
Pour into a lined Swiss roll tin.
Bake 15-20 minutes – until firm. Cool.
Add the asparagus to a saucepan of boiling salted water. Bring back to the boil. Remove and cool under cold water.
Combine filling ingredients- except eggs and asparagus.
Tip roulade out onto a clean tea towel. Remove the paper. Spread filling over the roulade. Place quarters of egg and asparagus spears along one edge. Roll up tightly
Cut into 2cm slices and serve with a green salad.

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