Spinach Souffle With Ham Recipe
Personally, I think that this Spinach Souffle With Ham recipe is the best in the world. Am I not excited about sharing this with you? A good way to use up Eggplant Eggs is to make some delicious Spinach Souffle With Ham. It is a great Breakfast. My friends tried this Spinach Souffle With Ham the other day and they simply adored it. Do I need to say more?
Ingredients
3 oz. butter
2 shallots, finely chopped
4 oz. lean cooked ham, finely chopped
2 oz. flour
4 fl. oz. milk
4 tablespoons spinach puree
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
2 oz. Emmenthal cheese, grated
2 tablespoons single cream
4 egg yolks
5 egg whites
Directions
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Grease a 2 1/2 pint [1 1/2 quart] souffle dish with a tablespoon of the butter.
Set aside.
In a medium sized saucepan, melt 1 ounce [2 tablespoons] of the remaining butter over moderate heat.
When the foam subsides, add the shallots and ham and cook, stirring frequently, for 3 to 4 minutes or until the shallots are soft and translucent but not brown.
With a slotted spoon, remove the shallots and ham from the pan and keep warm.
Add the remaining butter to the pan and melt it over moderate heat.
Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the milk, stirring constantly.
Stir in the spinach.
Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.
Stir in the salt, pepper, paprika and cheese and cook, stirring constantly, for a further 2 minutes or until the cheese has melted.
Remove the pan from the heat and stir in the cream.
Add the reserved shallot and ham mixture and stir well to mix.
Set aside to cool to lukewarm, then beat in the egg yolks, one at a time.
In a mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the beaten egg whites into the sauce.
Pour the mixture into the souffle dish.
Place the dish in the centre of the.
oven and reduce the temperature to fairly hot 375°F (Gas Mark 5, 190°C).
Bake for 25 to 30 minutes or until the souffle has risen and is golden brown on top, and a skewer inserted into the centre comes out clean.
Remove from the oven and serve the souffle immediately.
Grease a 2 1/2 pint [1 1/2 quart] souffle dish with a tablespoon of the butter.
Set aside.
In a medium sized saucepan, melt 1 ounce [2 tablespoons] of the remaining butter over moderate heat.
When the foam subsides, add the shallots and ham and cook, stirring frequently, for 3 to 4 minutes or until the shallots are soft and translucent but not brown.
With a slotted spoon, remove the shallots and ham from the pan and keep warm.
Add the remaining butter to the pan and melt it over moderate heat.
Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the milk, stirring constantly.
Stir in the spinach.
Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.
Stir in the salt, pepper, paprika and cheese and cook, stirring constantly, for a further 2 minutes or until the cheese has melted.
Remove the pan from the heat and stir in the cream.
Add the reserved shallot and ham mixture and stir well to mix.
Set aside to cool to lukewarm, then beat in the egg yolks, one at a time.
In a mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the beaten egg whites into the sauce.
Pour the mixture into the souffle dish.
Place the dish in the centre of the.
oven and reduce the temperature to fairly hot 375°F (Gas Mark 5, 190°C).
Bake for 25 to 30 minutes or until the souffle has risen and is golden brown on top, and a skewer inserted into the centre comes out clean.
Remove from the oven and serve the souffle immediately.
