Spinach soufflés

4 servings
45 min
35 min
Very Easy
The recipe a little different but still good. Do not rely on appearance, try it and see.




  • 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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