Egg Rolls Rosemary

Clean spinach leaves, rinse, spin dry. Peel onion and garlic, sauté in hot butter until translucent. Add the spinach, season heartily and arrange on an ovenproof dish. Mix the raw eggs, season and bake 4 small “pancakes”. Cover each of them with a slice of ham. Clean tomatoes, leek and mushrooms, cut into cubes, sauté briefly in a frying pan, add the chopped eggs and spices. Form the filling on the ham slices, shape them into a roll and place them on top of the spinach. Sprinkle minced parsley and a little bit of sage and cover with hollandaise sauce. Place the dish on the rack in the preheated oven and bake until golden brown.

Preparation time: about 45 min.

Baking: level 5 (240 °C )

Baking time: about 5 min

Our tip: Use young, tender spinach from the farmers’ market!

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