Components
White sauce, 1 giant cup
Eggs, 6
Spinach, 2 bundles
Cooked ham, 100g (non-compulsory)
Grated cheese, 100 g
Butter, mandatory quantity
Salt and pepper to style
Preparation
– Wash the spinach and steam it for about 10 minutes.
– Take away, drain the spinach very effectively and chop it.
– Chop the ham.
– Rigorously separate the yolks from the egg whites.
– The key of the souffle is within the beating of the eggs, the whites have to be utterly freed from fats to have the ability to beat them till clean, so they can’t have a single drop of yolk and the utensils have to be very clear.
– Beat the yolks till they’re very gentle and individually beat the egg whites.
– Combine the white sauce with the spinach, the cooked ham and the grated cheese.
– Add salt and pepper and add the yolks after which the whites, mixing gently in order that the batter doesn’t turn into weak.
– Place in a tall, beforehand buttered baking dish.
– Place in a medium oven, which can have already heated up.
– Don’t open the oven door for 20 minutes, after which it would certainly be cooked and golden.
– Serve the spinach souffle instantly since, because it cools, its quantity decreases, shedding a few of its texture and visible attraction.
