Ham rolls with Brugge Apero Red Herbs

Preheat the oven to 200 °C.

Beat the eggs while adding the (double) cream, salt and pepper.

Stir-fry the mixture briefly in a wok in 25 g unsalted Brugge Butter.

Fry the spinach in the remaining 25 g of butter in a saucepan until half cooked and season with salt, pepper and nutmeg.

Grease an oven dish and spread the half-cooked spinach in it.

Cut the Brugge Apero Rode Kruiden into little cubes and stir through the stir-fried mixture. Then divide this mixture over the 4 ham slices and roll them up. If you like, you can use cocktail sticks to hold them together.

Place the rolls on the spinach, add a little pepper and put in a preheated oven at 200° for 15 minutes.

Serve hot.