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Individual Egg Souffles
This recipe is a delicious favorite for our guests. It is a surprisingly simple recipe that lends itself to improvisation if you do not have the listed ingredients. You can make substitutions and additions to the basic recipe with wonderful results.
1 tablespoon softened butter
1 tablespoon olive oil
1 cup chopped spinach
8 sun-dried tomato halves, chopped
4 egg whites
1/4 cup parmesan cheese
1/4 cup grated asiago cheese
1 tablespoon chopped fresh herbs – basil and parsley are our favorites
Salt and pepper to taste
Pre-heat oven to 425F.
Grease 4 individual sized ramekins very well using butter or cooking spray. If you do not have ramekins, you can use a muffin tin. Again, butter or spray at least 4 muffin cups very well.
Heat a pan on medium heat, add the olive oil, and sauté the spinach until cooked. Remove from heat and cool to at least tepid.
While spinach is cooking, chop the sun-dried tomato into small pieces.
In a large bowl whisk together the eggs and egg whites. Add the cheeses, chopped herbs, sun-dried tomatoes, and cooled spinach. Add salt and pepper to taste.
Pour mixture into ramekins or muffin cups until about 3/4 full.
Place ramekins in center of oven and bake for about 15 - 18 minutes or until the eggs are puffed and golden brown on top.
Remove from oven and let sit about one minute. Run knife along outside edge to loosen from ramekin/ pan as necessary.
Carefully remove egg soufflés from ramekins and serve immediately with toast and fruit.
Yield: 4 souffles
Prep Time: 10 minutes
Cook Time: 15 minutes