Description
This Spinach & Egg Soufflé in Potato Puff Cups recipe offers a delightful twist on classic soufflés by integrating crispy seasoned potato puffs as a crust. Filled with sautéed shiitake mushrooms, fresh spinach, and creamy Parmesan, this elegant yet approachable dish is perfect for brunch or a light dinner. The fluffy, airy egg mixture baked to golden perfection pairs beautifully with the savory crunch of the potato puff crust, garnished with chives and optional truffle oil for a gourmet touch.
Ingredients
Scale
Potato Crust
- 1 bag Alexia® Crispy Seasoned Potato Puffs with Roasted Garlic & Cracked Pepper
- Nonstick cooking spray (for greasing muffin cups)
Sautéed Vegetables
- 2 tablespoons olive oil
- 1 cup shiitake mushrooms, sliced
- 2 cups baby spinach leaves
Egg Mixture
- 6 eggs (separated)
- 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 the Potato Cups: Cook the Alexia potato puffs following the package instructions using an air fryer until they are crispy and golden brown. This ensures the potato puffs form a sturdy base and crust for the soufflés.
- Sauté the Vegetables: Heat olive oil in a small skillet over medium heat. Add the sliced shiitake mushrooms and sauté for 3-4 minutes until softened. Add the baby spinach leaves last, cooking for an additional 1-2 minutes until wilted. Remove from heat and chop the spinach finely with kitchen scissors for easier incorporation into the egg mixture.
- Prepare the Egg Mixture: Separate the eggs into two bowls: whites in one, yolks in the other. Using an electric hand mixer, whip the egg whites until soft peaks form, about 1 minute. In the yolks bowl, beat for 30 seconds then add heavy cream, salt, and pepper. Beat again for 30 seconds. Stir in the sautéed vegetables and grated Parmesan cheese until fully combined.
- Combine Egg Mixtures: Gently fold the whipped egg whites into the egg yolk mixture using a spatula. Be careful to fold without deflating the egg whites to maintain the soufflé’s light and airy texture.
- Assemble and Bake: Liberally spray 8 muffin cups with nonstick cooking spray. Press 4-5 crispy potato puffs into the bottom and up the sides of each muffin cup to create a crust. Pour the prepared egg mixture into each cup, filling about three-quarters full. Bake in a preheated oven at 375°F (190°C) for approximately 15 minutes or until the soufflés are puffed and golden brown on top.
- Cool and Serve: Remove the soufflés from the oven and let cool for 5 minutes. Carefully run a knife around the edges of each muffin cup to loosen and remove the soufflé cups. Garnish with minced chives and drizzle with a small amount of truffle oil if desired for an extra layer of flavor. Serve warm.
Notes
- Ensure to whip the egg whites to soft peaks but avoid overbeating as it can cause the soufflé to collapse.
- Using an air fryer to cook the potato puffs helps achieve a crisp texture essential for the crust.
- Truffle oil is optional but adds a luxurious aroma and depth to the finished dish.
- Be gentle when folding the egg whites into the yolk mixture to keep the soufflé light and fluffy.
- This recipe can be prepared ahead of time except for the final baking step to ensure freshness.
