A very tasty meat roulade that will captivate with its color and that will look good on your Easter table.
recipe,photo-recipe,chicken egg,turkey breast,fresh spinach leaves,Turkey,Gluten-Free,Easter recipes,Seasonal recipes
No. of servings
1 h. 10 min.
unsalted butter 1 tbsp
Melt the butter in a pan, ...
.. and cook the scrumbled eggs.
Wash turkey breasts ...
... and cut into the largest slices (preferably against the fiber), about 0.8 cm thick.
Pound the meat thinly, but so that you do not tear it.
Put the meat on baking paper to a size of 30x30 cm, sprinkle with salt and pepper. Ypu can prepare cooking threads under the meat, with which you will tie the roulade.
Wash the spinach, clean the pepper and cut it into long strips. Spread the spinach on the meat. On the side from which you will roll the roulade leave about 5 cm free edge. Spread the scrambled eggs on the spinach and place the peppers on the edge from which you start rolling the roulade.
Wrap the roulade...
... and tie with cooking thread.
Put he roulade to a greased baking dish, spread with oil, salt and sprinkle with pepper. Pour a little water into the baking dish. Cover and bake for 30 minutes at 670°F (355°C) F (355°F (180°C) C). Then uncover, pour the juice from the meat over and bake for 10 minutes uncovered.
After baking remove the threads. Cut the hot roulade if you want to serve it immediately. When served cold, cut it only when it has completely cooled down.