Spinach soufflés

Ingredients

• 2 libra (900 g) of fresh spinach
• 1/2 cup (125 ml) of milk
• 3 ounce (85 g) of butter (1/2 ounce + 2 1/2 ounce)
• 3 ounce (85 g) of grated cheese
• 4 eggs
• 4 shallots
• 4 tablespoons of flour
• 1 garlic glove
• 1 pinch of nutmeg
• salt & pepper

Preparation

• Get a salted water filled pan to a boil. Clean and hull spinach. Leave them in boiling water for 5 minutes then strain and press spinach to take water off.
• 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 minutes, add salt and pepper and set aside.
• Melt 2 1/2 ounce 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.
• 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.
• Preheat oven to 350°F (180°C/ Th 6).
• Add cheese sauce to spinach. Stir well. Fold stiff eggs thoroughly into mixture.
• Grease a muffin pan and fill it with mixture. Bake in oven for 25 minutes.

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