I am a sucker for yummy and special breakfasts for the holidays. With Easter coming up on Sunday, I’ve been trying some new recipes that I can make for my family. This one is a real winner! Not only can you pre-make it the night before, but it is practically fool proof! No need to worry about a deflated soufflé. This one will hold up! Plus, it’s incredibly fancy, so if you’re expecting guests, this dish will surely wow everyone there!
Spinach & Cheese Rolled Souffle
recipe adapted from America’s Test Kitchen
For the eggs:
3/4 cup flour
6 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
2 3/4 cup milk
3/4 cup fresh grated Parmesan cheese
10 large eggs (separated)
1/2 teaspoon cream of tartar
For the Filling:
1 10 ounce box of frozen spinach (thawed and squeezed dry)
1 cup shredded Gruyere cheese (I used smoked Gruyere and it was divine!)
3 tablespoons minced chives
2 tablespoons of milk
1/2 teaspoon pepper
1/2 teaspoon of salt
STEP ONE: PREPARE THE EGG BASE
Preheat the oven to 375.
The easiest way to bake this is on a 13×18-inch rimmed baking sheet. Line it first with tin foil, then spray with cooking spray. Then, line it again with parchment paper and again spray that with cooking spray. Set that aside until you’re ready to fill it with the eggs.
If you haven’t already separated your egg yolks and whites, do it now! Melt the butter and then combine it with the flour salt and pepper. Mix it together to form a paste. In a medium saucepan, bring the milk just to a boil. When it boils, reduce the heat and whisk in the flour mixture. Cook until it’s thick. I have a gas stove and it literally took less than a minute for it to thicken up. Once it’s thick, remove it from the heat and mix in the parmesan cheese.
Remove 1/3 cup of the milk/flour mixture and set aside to use for the filling
Move the rest of the milk/flour mixture to a bowl and let it cool off. When it’s all cooled off, whisk in one egg yolk at a time until they are all combined really well.
Meanwhile, whip the eggs whites and cream of tartar until stiff peaks form. Fold about 1/3 of the egg whites into the egg/milk/flour mixture and gently mix in until there are no more white streaks. Repeat with the remaining egg whites.
Pour the mixture into the prepared baking pan and bake it for 22 to 24 minutes. When it’s golden brown and set, it’s finished. Let that cool off.
STEP TWO: PREPARE THE FILLING
Combine all of the filling ingredients and microwave until it’s hot. 1-2 minutes. When the eggs are cooled, spread the filling evenly over the top.
Using the parchment paper, carefully roll the souffle. The idea is to use the parchment paper to roll it and then slide it onto the already greased tin foil. (See why we needed 2 layers for the baking sheet at the beginning?).
If you’re making this the night before, you can leave it in the fridge at this point and bake it again in the morning. If your making it to serve now, go on to step 3.
STEP THREE: BAKE THE SOUFFLE
Preheat the oven to 325.
Cover the soufflé with tin foil and bake it for 25 minutes. Serve it immediately.
If you pre-made this and it’s been refridgerated, bake for an additional 10 minutes.
I hope you enjoy this yummy breakfast as much as my family did!!