- 6
Ingredients
- 6 egg yolks
- 6 egg whites
- 2 tablespoons grated Parmesan cheese
- 1/4 cup finely chopped shallots
- 2 cloves garlic, minced
- 3 tablespoons butter or margarine
- 1/4 cup finely snipped dried tomatoes (not oil-packed)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup milk
- 1 cup shredded Swiss or Gruyere cheese (4 ounces)
- 8 ounces fresh spinach, cooked, well drained, and finely chopped,* or one 10-ounce package frozen chopped spinach, thawed and well drained
- 1/4 cup finely chopped prosciutto
Preparation
Step 1
Directions
1. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Grease the bottom and sides of a 1-1/2-quart souffle dish. Sprinkle the inside of the dish with 1 tablespoon of the Parmesan cheese; set aside.
2. For cheese sauce, in a medium saucepan cook shallots and garlic in hot butter for 1 minute. Stir in dried tomatoes, flour, salt, and cayenne pepper. Cook and stir for 1 minute. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Add Swiss cheese and the remaining 1 tablespoon Parmesan cheese, a little at a time, stirring until melted.
3. In a medium bowl beat egg yolks with a fork until combined. Slowly add about half of the cheese sauce to egg yolks, stirring constantly. Return yolk mixture to the saucepan. Stir in spinach and prosciutto; set aside.
4. In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about one-third of the beaten egg whites into the cheese sauce. Gradually pour cheese sauce over the remaining beaten egg whites, folding to combine. Pour into the prepared souffle dish.
5. Bake in a 375 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Serve immediately. Makes 6 to 8 servings.
From the Test Kitchen•To cook fresh spinach, place a steamer basket in a skillet. Add water to just below bottom of steamer basket. Bring to boiling. Add the spinach to steamer basket. Cover and steam about 2 minutes or until wilted. Drain in a colander, pressing with a spoon to squeeze out liquid. Finely chop.
Nutrition Facts (Spinach Cheese Puff) Servings Per Recipe 6,
cal. (kcal) 272,
Fat, total (g) 18,
chol. (mg) 252,
sat. fat (g) 10,
carb. (g) 12,
fiber (g) 2,
pro. (g) 17,
sodium (mg) 477,
Percent Daily Values are based on a 2,000 calorie diet