Using a kitchen towel, the egg sponge is carefully rolled over the filling of prosciutto, spinach and roasted red pepper.
Using a kitchen towel, the egg sponge is carefully rolled over the filling of prosciutto, spinach and roasted red pepper. Matthew Mead The Associated Press
Using a kitchen towel, the egg sponge is carefully rolled over the filling of prosciutto, spinach and roasted red pepper. Matthew Mead The Associated Press

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December 16, 2014 4:00 PM

An egg roulade makes a merry meal

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