Egg And Spinach Souffle Recipe
Ingredients
5 eggs
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 cup milk
1 10-ounce package frozen chopped spinach, thawed and well drained
1 tablespoon grated onion
Directions
1. Preheat oven to 325°F. Separate 3 eggs. In 1-quart saucepan over medium heat, into hot butter or margarine, stir flour and salt. Slowly stir in milk; cook, stirring, until mixture thickens. Stir in spinach, onion, then 3 egg yolks.
2. In large bowl, beat 3 egg whites until stiff peaks form. Fold in spinach mixture.
3. Spoon mixture into 2 small shallow casseroles. With spoon, make indentation in center of each. Break 1 egg into each indentation. Bake 20 to 25 minutes, until souffle is puffy and lightly browned.
2. In large bowl, beat 3 egg whites until stiff peaks form. Fold in spinach mixture.
3. Spoon mixture into 2 small shallow casseroles. With spoon, make indentation in center of each. Break 1 egg into each indentation. Bake 20 to 25 minutes, until souffle is puffy and lightly browned.
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