Egg Roulade

This 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