Elevate Your Brunch: Must-Try Cheesy Egg Roulade

Julia Collin Davison shows how to make a brunch that's approachable but special and, most importantly, can be served year-round, especially on a wintery weekend. She starts with simple drop biscuits made with rosemary and olive and serves it with a spicy tomato jam. For the main event, she makes an egg roulade packed with spinach and Gruyére, with a hearty helping of paprika potatoes. Pair this meal with a simple mimosa and you're set to have a special and delicious brunch.