Ham rolls with Brugge Apero Red Herbs | Bruges cheese
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Ham rolls with Brugge Apero Red Herbs

4 pers.
45 min
  • 150g Brugge Apero Rode Kruiden

  • 4 (preferably thick) slices of cooked ham

  • 3 eggs

  • 1 dl (double) cream

  • Pepper and salt

  • 500 g fresh spinach

  • 50 g unsalted Brugge Butter
  • 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.