Egg Roulade Stuffed With Turkey Sausage, Mushrooms, And Spinach
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
45
Spice
65
Sweetness
41
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 large
Garlic Cloves (chopped)1 tsp
Black Pepper3 tsp
Salt1 cup
Water2 large
Whole Egg4 large
Egg WhiteDirections:
1
Put oven rack in middle position and preheat oven to 350°F
2
Lightly oil a 15- by 10-inch shallow baking pan, then line bottom and all 4 sides with parchment paper, allowing 2 inches of parchment to hang over short sides of pan, and lightly brush parchment (except overhang) with oil
3
Heat 1 teaspoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then cook sausage, stirring, until finely crumbled and cooked through, about 2 minutes
4
Transfer to a bowl and keep warm, covered
5
Add remaining 2 teaspoons oil to skillet and sauté garlic and scallions, stirring, until golden, about 3 minutes
6
Add mushrooms, pepper, and 1/4 teaspoon salt and sauté, stirring, until mushrooms are softened and golden, about 8 minutes
7
Add sausage and spinach to skillet and sauté, stirring, 3 minutes
8
Transfer half of spinach mixture to a food processor and add water, then blend until finely chopped
9
Return to skillet, stirring to combine, and keep warm, covered
10
Blend whole eggs, whites, milk, Parmigiano-Reggiano, and remaining 1/2 teaspoon salt in a blender until smooth and frothy
11
Pour egg mixture into baking pan and bake until firm, about 10 minutes
12
Remove from oven and leave oven on
13
Sprinkle egg layer evenly with half of Gruyère, then spoon spinach filling evenly on top and sprinkle with remaining Gruyère
14
Bake just until cheese melts, about 5 minutes
15
Position pan on a work surface with a long side nearest you, then gently roll up egg layer toward you, using parchment as an aid and holding filling in place with your fingers
16
Cool roll in pan on rack 10 minutes, then transfer to a platter using 2 large spatulas
17
Trim ends and gently cut into 8 slices with a serrated knife
18
Put oven rack in middle position and preheat oven to 350°F
19
Lightly oil a 15- by 10-inch shallow baking pan, then line bottom and all 4 sides with parchment paper, allowing 2 inches of parchment to hang over short sides of pan, and lightly brush parchment (except overhang) with oil
20
Heat 1 teaspoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then cook sausage, stirring, until finely crumbled and cooked through, about 2 minutes
21
Transfer to a bowl and keep warm, covered
22
Add remaining 2 teaspoons oil to skillet and sauté garlic and scallions, stirring, until golden, about 3 minutes
23
Add mushrooms, pepper, and 1/4 teaspoon salt and sauté, stirring, until mushrooms are softened and golden, about 8 minutes
24
Add sausage and spinach to skillet and sauté, stirring, 3 minutes
25
Transfer half of spinach mixture to a food processor and add water, then blend until finely chopped
26
Return to skillet, stirring to combine, and keep warm, covered
27
Blend whole eggs, whites, milk, Parmigiano-Reggiano, and remaining 1/2 teaspoon salt in a blender until smooth and frothy
28
Pour egg mixture into baking pan and bake until firm, about 10 minutes
29
Remove from oven and leave oven on
30
Sprinkle egg layer evenly with half of Gruyère, then spoon spinach filling evenly on top and sprinkle with remaining Gruyère
31
Bake just until cheese melts, about 5 minutes
32
Position pan on a work surface with a long side nearest you, then gently roll up egg layer toward you, using parchment as an aid and holding filling in place with your fingers
33
Cool roll in pan on rack 10 minutes, then transfer to a platter using 2 large spatulas
34
Trim ends and gently cut into 8 slices with a serrated knife