Description
This Spinach & Egg Soufflé in Potato Puff Cups recipe combines crispy garlic and pepper seasoned potato puffs with a light and fluffy egg soufflé filled with sautéed shiitake mushrooms, fresh spinach, and Parmesan cheese. Perfect for a savory brunch or elegant breakfast, these soufflé cups are baked to golden perfection and garnished with chives and an optional drizzle of truffle oil.
Ingredients
Scale
Potato Puff Crust
- 1 bag Alexia® Crispy Seasoned Potato Puffs with Roasted Garlic & Cracked Pepper
- Nonstick cooking spray
Sautéed Vegetables
- 2 tablespoons olive oil
- 1 cup shiitake mushrooms, sliced
- 2 cups baby spinach leaves
Egg Mixture
- 6 eggs
- 2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated
Garnish
- Minced chives
- Truffle oil (optional, for drizzling)
Instructions
- Prepare Potato Puff Cups: Cook the Alexia potato puffs according to package instructions using an air fryer until they become crispy to ensure a crunchy crust for the soufflé cups.
- Sauté Vegetables: Heat olive oil in a small skillet over medium heat. Add sliced shiitake mushrooms and sauté for 3 to 4 minutes until tender. Add baby spinach leaves and cook for an additional 1 to 2 minutes until wilted. Remove from heat and chop spinach roughly with kitchen scissors to incorporate evenly.
- Prepare Egg Mixture: Separate egg whites and yolks into two bowls. Whip the egg whites with an electric hand mixer for about one minute until soft peaks form. In the egg yolk bowl, beat for 30 seconds then add heavy cream, salt, and black pepper and beat again for 30 seconds. Stir in the sautéed vegetables and grated Parmesan cheese thoroughly.
- Fold Egg Whites: Gently fold the whipped egg whites into the egg yolk mixture using a spatula, taking care not to deflate the mixture to maintain the soufflé’s light texture.
- Assemble Soufflé Cups: Spray 8 muffin cups liberally with nonstick cooking spray. Press 4 to 5 potato puffs into the bottom and up the sides of each muffin cup to create a crust. Pour the egg mixture into each cup, filling about three-quarters full.
- Bake: Preheat the oven to 375°F (190°C). Bake the soufflé cups for approximately 15 minutes or until the tops turn golden brown and are set.
- Cool and Garnish: Remove the soufflé cups from the oven and cool for 5 minutes. Run a knife gently around the edges to release them from the muffin cups. Sprinkle with minced chives and drizzle with truffle oil if desired just before serving.
Notes
- Use a gentle folding technique to maintain the airiness of the whipped egg whites for a fluffy soufflé.
- Ensure the potato puffs are fully crispy before forming the crust to prevent sogginess.
- Truffle oil is optional but adds a luxurious flavor that complements the egg and Parmesan cheese.
- Serve warm for the best texture and flavor.
- Can be made ahead and reheated gently in the oven to preserve crispness.
