Out of all the leafy greens, spinach is my absolute favorite. It is loaded with protein-rich nutrients and tastes great cooked or fresh. I add it to everything – pizza, salad, soup, eggs and smoothies. It can be worked into your diet in so many ways. Just in time for weekend brunch, I’m sharing a dish that is packed with spinach and sure to please. Freshly grated Parmesan cheese, spinach and fluffy whipped eggs create these Spinach and Parmesan Egg Soufflé Cups.
I love receiving new cookbooks. When I found out about the Food Blogger Cookbook Swap I was excited about the possibility of swapping a book. The swap is a fun way to pass along a cookbook to another food blogger. This recipe was part of the cookbook I received. Make sure you scroll all the way to the bottom of this post for links to the other swap participants.
I received the Cooking Light Pick Fresh Cookbook from Jenna at Olive and Herb. Make sure you stop by her blog and check out all of the fresh, wholesome and irresistible dishes that Jenna has to offer. Her photography is absolutely stunning and it is difficult not to drool over every post.
I was so happy to receive the book that Jenna sent. The cover is vibrant and it showcases some of my favorite seasonal fruits, vegetables and herbs. It was also perfect timing because the book includes about 20 pages of information relating to backyard and container gardening. I was in the process of planning my spring garden when I received the book. Pages and pages of fresh, vibrant seasonal recipes provide inspiration for my own garden.
I’m going to be honest, this was my first time making an egg soufflé . They looked beautiful when I pulled them out of the oven, all perfectly risen. But, by the time I snapped these pics, the tops had fallen a bit. The rise certainly did not affect the taste because they were light, fluffy and flavorful. Even my non-egg loving husband loved them.
I think the problem with the rise was in part due to the fast that I used much larger than 6-ounce ramekins. I didn’t coat the entire ramekin with breadcrumbs and the soufflé did not have a good base to climb and stay puffed up. The result was more of an egg soufflé cup. Either way, they tasted great. One of these days, I will perfect the perfect egg soufflé
Spinach and Parmesan Egg Soufflé Cups
- Cooking spray
- 1 1/2 tablespoons dry breadcrumbs
- 1 1/2 cups fresh baby spinach
- 2/3 cup milk
- 2 tablespoons all-purpose flour
- pinch of salt
- pinch of nutmeg
- pinch of ground black pepper
- 1/2 cup grated fresh Parmigiano-Reggiano cheese
- 2 large egg yolks
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- Preheat oven to 425 degrees F. Place a baking sheet in oven. Coat 4 (6-ounce) ramekins with cooking spray and sprinkle with breadcrumbs, coating sides completely.
- Heat a large skillet over medium-high heat; coat with cooking spray. Add spinach; cook 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander and squeeze out any excess liquid from spinach. Coarsely chop.
- In a small saucepan over medium heat, combine milk, flour, salt, nutmeg and black pepper, whisking until smooth. Cook for 2 minutes or until mixture is thick and bubbly. Transfer mixture to a large bowl and let stand 10 minutes. Stir in spinach, cheese and egg yolks.
- In the bowl of an electric mixer fitted with the whisk attachment, combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Whisk on high speed until medium peaks form. Gently stir one-third of egg whites into spinach mixture, and then fold in remaining egg whites. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to oven. Immediately reduce oven temperature to 350 degrees F and bake for 20 minutes or until puffy and golden brown. Serve immediately.