Description
A light, airy, and savory French-inspired dish made with fluffy eggs, fresh spinach, and melted cheese, baked to golden perfection for a comforting and elegant meal.
Ingredients
- Butter: 2 tablespoons, for greasing ramekins and making the base
- All-Purpose Flour: 2 tablespoons, helps thicken the sauce
- Whole Milk: 1 cup, creates a smooth creamy base
- Eggs: 4 large (separated), provide structure and lift
- Baby Spinach: 1 ½ cups chopped, adds color and freshness
- Gruyère Cheese: ½ cup shredded, gives rich nutty flavor
- Parmesan Cheese: ¼ cup grated, adds sharpness and crust
- Salt: ¼ teaspoon, enhances flavor
- Black Pepper: ⅛ teaspoon, adds mild heat
- Nutmeg: A pinch, for subtle warmth
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C). Butter the ramekins and dust with grated Parmesan.
- Combine Ingredients: Melt butter in a saucepan, whisk in flour, and cook 1 minute. Gradually add milk, whisking until thick and smooth.
- Prepare Your Cooking Vessel: Stir in spinach, salt, pepper, nutmeg, and Gruyère until blended.
- Assemble the Dish: Whisk egg yolks and stir into the warm mixture.
- Cook to Perfection: In a separate bowl, beat egg whites until soft peaks form, then gently fold into the base in three additions.
- Finishing Touches: Pour into ramekins and bake 20–25 minutes until puffed and golden.
- Serve and Enjoy: Serve immediately while the soufflé is still risen and airy.
Notes
- Use room temperature eggs for better volume.
- Do not open the oven while baking to avoid deflating.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 230
- Sugar: 3g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 190mg
Keywords: Spinach and Cheese Egg Soufflé, savory soufflé, French egg dish, spinach breakfast recipe