Description
A delightful Spinach & Egg Soufflé baked in crispy Potato Puff Cups, combining sautéed shiitake mushrooms, baby spinach, and Parmesan cheese for a light yet flavorful brunch or breakfast dish.
Ingredients
Scale
Potato Puff Crust
- 1 bag Alexia® Crispy Seasoned Potato Puffs with Roasted Garlic & Cracked Pepper
- Nonstick cooking spray (for greasing muffin cups)
Vegetable Filling
- 2 tablespoons olive oil
- 1 cup shiitake mushrooms, sliced
- 2 cups baby spinach leaves
Soufflé 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 (for garnish)
- Truffle oil (optional, for drizzling)
Instructions
- Cook Potato Puffs: Preheat your air fryer and cook the Alexia® Crispy Seasoned Potato Puffs as per package instructions until they are golden and crispy, forming the base texture for the soufflé cups.
- Sauté Vegetables: In a small skillet, warm olive oil over medium heat. Add the sliced shiitake mushrooms and sauté for 3-4 minutes until tender. Add baby spinach leaves and continue cooking for another 1-2 minutes until wilted. Remove from heat and finely chop the spinach using kitchen scissors.
- Prepare Eggs: Separate the egg whites and yolks into two bowls. Using an electric mixer, whip the egg whites until soft peaks form, about 1 minute. Beat the egg yolks for 30 seconds, then incorporate the heavy cream, salt, and black pepper and beat again for 30 seconds. Stir in the sautéed vegetable mixture and grated Parmesan cheese into the yolk mixture.
- Combine Mixtures: Gently fold the whipped egg whites into the yolk and vegetable mixture using a spatula, careful not to deflate the whites to keep the soufflé light and airy.
- Assemble Cups: Spray 8 muffin cups thoroughly with nonstick cooking spray. Press 4-5 crispy potato puffs into the bottom and up the sides of each muffin cup forming a crust. Fill each cup about three-quarters full with the egg soufflé mixture.
- Bake Soufflés: Bake in a preheated oven at 375°F (190°C) for approximately 15 minutes or until the soufflés have risen and the tops are golden brown.
- Finish and Serve: Remove the soufflé cups from the oven and let cool for 5 minutes. Carefully loosen the edges with a knife to remove the cups. Garnish with minced chives and drizzle with truffle oil if desired before serving.
Notes
- Ensure egg whites are whipped to soft peaks for optimal souffle rise and texture.
- Use fresh spinach for best flavor and texture; frozen spinach is not recommended.
- The optional truffle oil adds a luxurious aroma but can be omitted for a lighter dish.
- Keep the potato puff crust pressed firmly to hold the soufflé mixture during baking.
- Serve immediately after cooling to enjoy the best texture.
