Description
Light, airy spinach and egg soufflé baked inside crisp potato puff cups, perfect for brunch or a special weeknight dinner.
Ingredients
Scale
- 4 medium potatoes, peeled and grated
- 2 tablespoons butter, melted
- 4 large eggs, separated
- 2 cups fresh spinach, chopped
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a muffin pan or ramekins.
- Combine grated potatoes with melted butter, a pinch of salt, and pepper in a bowl. Press the mixture firmly into the cups of the muffin pan to form nests.
- Bake the potato cups for about 15 minutes until slightly golden, then remove and set aside briefly.
- Sauté chopped spinach in a dry pan just until wilted, then squeeze out excess moisture and set aside.
- In a bowl, whisk egg yolks with milk, shredded cheddar, salt, pepper, and nutmeg, then stir in the wilted spinach.
- Beat the egg whites until soft peaks form. Gently fold the whites into the yolk-spinach mixture, keeping as much air as possible.
- Spoon the soufflé filling into the pre-baked potato cups, leaving a little room at the top for rising.
- Return to the oven and bake for 18 to 20 minutes, until the filling is puffed and lightly golden.
- Optionally sprinkle with extra cheese or fresh herbs, then serve immediately while puffed.
Notes
- Use room-temperature eggs for easier whipping.
- Grease the potato cups well to prevent sticking and add flavor.
- Thaw and thoroughly squeeze frozen spinach before using to avoid excess moisture.
- Serve right out of the oven for best texture, the soufflés will deflate slightly as they cool.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Bake
- Cuisine: European
Nutrition
- Serving Size: 1 potato puff cup (approximate)
- Calories: 220
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 186 mg
Keywords: spinach, egg soufflé, potato cups, brunch recipe, vegetarian, savory bites