When I heard we'll be having another winter snow storm in DC area this past weekend, I decided to make an egg souffle. I was inspired by a recipe I tested for Robyn Webb a few years ago, but of course made a few changes. The recipe below is the one I made on Sunday. It's surprisingly easy to make, and is good as leftovers. Hope you like it as much as I did.
Spinach, sundried tomato & Asiago souffle
4 egg yolks
4 egg whites at room temperature
1/2 teaspoon cornstarch
1/4 cup flour
1/4 cup butter
1 cup 1% milk
1.5 cups shredded Asiago cheese
10 ounces frozen spinach, defrosted, water squeezed out
10 sundried tomatoes, chopped
1. Preheat the oven to 350.
2. Spray a 1.5 quart ramekin dish with cooking spray.
3. Melt the butter in a medium pan. Add flour, stir constantly till it's combined, smooth and bubbly. Add in milk and continue to cook until the mixture is smooth and thick. Add cheese, stir to melt. Add spinach and sundried tomatoes. Combine.
4. Mix in egg yolks into the slightly cooled mixture.
5. Add egg whites and cornstarch to a bowl. Beat the egg whites till they are white and fluffy (but don't overbeat!). Carefully fold in the whites into the mixture from step 4. Pour the mixture into the prepared ramekin dish and bake for 35 minutes. Do not open the oven while you are baking your souffle.
Serve immediately. But keep in mind this also keeps well in the refrigerator and can be reheated in the microwave.
Have you made an egg souffle lately? If so, what do you add to yours? Please share!