Spinach SouffléS

1. 1

   Get a salted water filled pan to a boil. Clean and hull spinach. Leave them in boiling water for 5 mn then strain and press spinach to take water off.

2. 2

   Peel and chop shallots and garlic. Heat a cooking pan over low medium heat. Melt 1/2 oz of butter, add shallots and garlic. Leave covered for 5 mn, moving it a few times. Add spinach. After 5 to 7 mn, add salt and pepper and set aside.

3. 3

   Melt 2 1/2 oz of butter in a cooking pan. Sprinkle with flour, let it get a golden color and add cold milk. Add a little salt, pepper and nutmeg. Then add cheese. Stir well and take off heat.

4. 4

   Separate egg whites from yolks. (The easiest way to do it is by taking the broken egg in one hand and let white fall in a bowl when keeping yolk over your fingers). Add yolks to cheese sauce. Beat egg whites until stiff.

5. 5

   Preheat oven to 350u00b0F (180u00b0C/ Th 6).

6. 6

   Add cheese sauce to spinach. Stir well. Fold stiff eggs thoroughly into mixture.

7. 7

   Grease a muffin pan and fill it with mixture. Bake in oven for 25 mn.

* Per serving · 4 servings · Values may vary.

No additional tips available.