Poultry and Game Recipes - Turkey Breasts with Parmesan, Egg and Spinach Recipe

Whisk 1 of the eggs with half the Parmesan and season well. Heat a scant tablespoon of oil in a 15 cm/6 inch frying pan.

Add the egg mixture and cook until golden brown, then turn over and cook on the reverse side. Make another omelets in the same way.

Heat 1 tablespoon of the remaining oil in another pan. Add the spinach and cook over a moderate heat until it softens. Season with nutmeg, salt and pepper.

Place an omelets, half the spinach and 2 rashers of streaky bacon on each prepared turkey fillet. Roll up towards the pointed end and secure with cocktail sticks and string.

Melt the butter and 1 tablespoon of oil in a flameproof casserole. Add the turkey and brown on all sides. Pour in the wine, add the rosemary and season to taste with salt and pepper.

Cover and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 1-1 1/4 hours until the turkey is tender.

Take the turkey fillets from the pan and remove the cocktail sticks and strings. Cut into thick slices and arrange on a dish. Pour over the cooking liquid and serve hot with steamed spinach.