Pork roll with spinach and egg

Place 3 eggs in a pot with cold water, bring to a boil, and cook for 10 minutes.

Boil water in a large pot. Remove the stems from the spinach and add it to the pot for 2-3 minutes. Place it in a bowl of cold water, and when it cools down, squeeze it out well.

In a pan, heat vegetable oil and 1 tablespoon of butter over high heat. Fry the meat on both sides until a nice golden color - this will take 5 minutes. Transfer to a plate and let cool.

Chop spinach and basil coarsely. Cut 0.5 centimeters off all four sides of the zucchini, the core is not needed. Cut it and the mushrooms into small cubes. Dice the onion finely and the olives coarsely. Mince the thyme and garlic.

Melt 2 tablespoons of butter in a saucepan, add onion and thyme. Sauté the onion lightly, then add the mushrooms. Cook for 2 minutes, stirring to prevent the onion and mushrooms from changing color. Add zucchini and garlic, and sauté, stirring vigorously, for another 1.5 minutes.

Transfer the mixture to a bowl with spinach, add parmesan, olives, and basil, and mix. Crack 2 eggs into the bowl to bind the mixture, season with salt and pepper, and mix again.

Make a cross-shaped cut in the center of the piece of pork and open the meat like an envelope to create a large flat sheet. Gently pound with the bottom of a pan. Place on a large triple layer of foil, top with spinach filling, and arrange 3 peeled eggs in a row in the center.

Roll the roulade. The main focus in the first movement: it should be gentle but also sharp, so the eggs don't spill out. Roll the roulade into a tight log with foil, twist the ends like a candy wrapper, and send it to a preheated oven at 180 degrees for 50 minutes.

Let it cool and refrigerate for 2 hours. Serve cold.