Editor's Note: This easy souffle recipe is perfect for breakfast or brunch. You'll hardly even taste the spinach!
These souffles are deliciously golden and puffy once cooked, and taste every bit as good as they look.
Preparation Time20 min
Cooking Time20 min
Recipe CourseHot Appetizer, Main Course
MealBrunch, Dinner, Lunch
Taste and TextureCheesy, Creamy, Light
- 8 oz (225g) spinach, rinsed but not dried
- 4 tbsp butter, plus extra for the ramekins
- 1/3 cup all purpose flour
- 1½ cups whole milk
- 2/3 cup grated Parmesan cheese
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper
- 4 large eggs, separated
- Four 7 oz (200ml) ramekins
Place the spinach with any clinging water in a large saucepan over medium heat. Cover and cook for 3 minutes, or until tender. Drain and let cool. A handful at a time, squeeze out the excess liquid.
Preheat the oven to 400°F (200°C). Butter four ramekins and place on a baking sheet.
Melt the butter in a medium saucepan over low heat. Whisk in the flour and let bubble for 1 minute. Whisk in the milk and bring to a boil over medium heat. Return the heat to low and simmer for about 3 minutes. Stir ½ cup of the Parmesan cheese and the nutmeg into the saucepan. Season with salt and pepper. Transfer the sauce to a large bowl.
Roughly chop the spinach and stir into the cheese mixture. Cover with plastic wrap pressed on the surface and let cool to room temperature. Stir in the yolks.
Beat the egg whites until stiff peaks form. Stir about one-quarter of the whites into the spinach mixture, then fold in the remainder.
Divide the mixture among the ramekins. Using a knife, make a shallow circle around the ramekins about ¼ in (6mm) from the edge. Sprinkle with the remaining Parmesan cheese. Bake about 20 minutes, until puffed and golden. Serve at once.
2008 Dorling Kindersley