Categories: Breakfast Main Dishes
Ingredients
- 4 large eggs, separated
- 1 egg white
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon grated nutmeg
- 1 cup milk
- 1/2 pound cremini mushrooms, trimmed
- 1 tablespoon unsalted butter, plus extra for the ramekins
- 1/2 cup thawed frozen chopped spinach, squeezed dry
Directions
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Place egg yolks, salt, pepper and nutmeg in a large bowl and whisk until smooth.
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Heat milk in a medium saucepan until bubbles form around edges.
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Slowly whisk hot milk into yolks.
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Pour the mixture back into the saucepan, place over medium-low heat, and cook, stirring with a wooden spoon, until it thickens slightly, 3 to 4 minutes. Immediately pour back into the bowl in which you whisked the egg yolks.
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Place mushrooms in a food processor and pulse until very finely chopped.
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Melt butter in a large skillet over medium heat.
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Add mushrooms and cook, stirring frequently, until very soft and most of the liquid has been released and evaporated, about 8 minutes.
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Remove from heat and add spinach.
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Stir into yolk mixture.
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Preheat the oven to 375 degrees.
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Butter 6 (6-ounce) or 4 (10-ounce) ramekins or mini soufflé dishes and place on a baking sheet.
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Beat egg whites in a clean bowl until they form stiff (but not dry) peaks.
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Stir a dollop of whites into yolk mixture, then gently fold in remaining whites.
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Spoon mixture into ramekins, filling them completely and leveling the tops.
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Bake until puffed and nicely browned on top, about 25 minutes for smaller puffs and 30 minutes for larger ones.
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Serve immediately.