Egg Roulade
Submitted by Tonette
Savory egg roulade filled with sauteed spinach, red pepper, and ricotta, rolled in a Parmesan-rich souffle base. An elegant brunch or appetizer baked in a jelly roll pan.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThis egg roulade is essentially a savory souffle baked flat, then rolled around a colorful filling of spinach, red bell pepper, and ricotta. It looks impressive sliced into spirals, but the technique is more approachable than it appears.
The filling comes together first. Onion softened in olive oil with diced red pepper, then frozen spinach squeezed dry and brightened with lemon zest. The ricotta stirs in at the end, binding everything into a spreadable mixture that holds its shape when rolled.
The roulade base is a souffle-style batter: butter, flour, and warm milk make a thick bechamel, then six egg yolks and 1 ¼ cups of grated Parmesan get beaten in. Seven whipped egg whites folded through give it the lift to puff up in the oven while staying tender enough to roll without cracking.
Baking in a jelly roll pan creates a thin, even sheet that’s flexible when warm. Roll it while it’s still pliable, with the filling spread edge to edge, then slice into rounds that show off the spiral of golden egg wrapped around the green and red filling.
Pro Tips
- Squeeze the spinach thoroughly. Any remaining water will make the filling soggy and the roulade won’t roll cleanly
- Line the pan with wax paper and grease it well. The roulade sticks without proper lining
- Roll while still warm. A cooled souffle sheet cracks and breaks apart
- Use room temperature eggs. Cold whites don’t whip to full volume and you’ll lose lift
Variations
- Smoked salmon filling: Replace the spinach-ricotta filling with cream cheese, smoked salmon, and fresh dill
- Mushroom and Gruyere: Swap the filling for sauteed mushrooms and shredded Gruyere for a French-inspired version
- Sun-dried tomato: Add ¼ cup chopped sun-dried tomatoes to the spinach-ricotta mixture for extra sweetness and chew
Ingredients
Directions
FILLING: Sauté onion in oil in large skillet, stirring often, until soft and golden, about 8 minutes.
Add red pepper and cook 4 minutes longer.
Add spinach, lemon rind, salt, sugar and pepper.
Transfer to medium size bowl.
Stir in ricotta cheese. Set aside. Preheat oven to 400℉ (200℃).
Grease bottom of 15½ x 10½ inch jelly roll pan.
Line bottom with wax paenly.
- Add the salt and garlic, stirring well.
Remove from the heat and stir in the ground chile and oregano, coating the meat evenly with the spices.
(If you are using a combination of mild and hot chile, do not add the hot spice yet.) Add a small amount of broth and stir well.
- Return to the heat, add a bit more broth and stir.
Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.
- Taste and adjust seasonings adding the ground hot chile to taste at this point.
To add, remove the pot from the heat, sprinkle the chile over the top, and stir well.
- Serve the chili with a bowl of freshly stewed pinto beans on the side.
Comments




Beginning with #2 in the preparation, the recipe veers away from the ingredients list. It does not explain how to use the eggs for the roulade.Does anyone know how to proceed past the filling? I am new to cooking.