Spinach, ham and Parmesan soufflé – Food & Home Magazine
This spinach, ham and Parmesan soufflé is the perfect opening to any meal. TO DRINK: Biscuity and toasty, an aged bubbly is excellent with egg dishes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- 30ml (2 tbsp) butter, melted
- 60ml (¼ cup) Parmesan, finely grated
- <h3>SOUFFLÉ</h3>
- 250g spinach, large stalks removed
- 30ml (2 tbsp) butter
- 30ml (2 tbsp) cake flour
- 150ml milk, hot
- 60ml (¼ cup) Cheddar, grated
- 60ml (¼ cup) Parmesan, finely grated, plus extra for serving
- 60ml (¼ cup) ham, finely diced
- pinch of ground cayenne pepper
- salt and freshly ground black pepper, to taste
- 2 large eggs, separated
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