Spinach Souffle And Baked Eggs
A savory, fluffy spinach souffle topped with baked eggs, Parmesan, and paprika, perfect for brunch or light meals, combining creamy spinach with rich eggs and flavorful spices.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spoon the thawed spinach into 2 ramekins.
- Make indentations in the spinach and break eggs into the indentations.
- Bake for 20 minutes until the spinach is hot and puffed and the eggs are cooked.
- Sprinkle grated Parmesan cheese and paprika over the top before serving.
Tips & Substitutions
For a lighter version, consider using fresh spinach instead of frozen. Always squeeze out excess moisture from thawed spinach to avoid a watery soufflé. You can substitute the Parmesan cheese with feta or goat cheese for a different flavor profile. If you prefer a spicier kick, add a pinch of cayenne pepper along with the paprika.
Serving Suggestions
These spinach soufflé and baked eggs make a delightful brunch option, perfect when paired with a light salad like Deer Path Salad. For a more filling meal, serve with toasted whole-grain bread or roasted potatoes. A chilled glass of freshly squeezed orange juice complements the dish beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the soufflé in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the eggs rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Souffle And Baked Eggs contains roughly 1142 calories, with 30g protein, 179g carbohydrates, and 35g fat. It is an excellent source of vitamin A (62% of the Daily Value), protein (61% of the Daily Value), and calcium (61% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1611mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just sauté it until wilted and let it cool before spooning it into the ramekins. This will ensure a fresher flavor and texture in your soufflé.
How can I make this dish ahead of time?
You can prepare the spinach and place it in the ramekins up to a day in advance. Cover with plastic wrap and refrigerate, then add the eggs and bake when you're ready to serve. This makes it a convenient option for brunch gatherings.
Can I add other ingredients to the soufflé?
Absolutely! Feel free to add diced tomatoes, cooked mushrooms, or even cooked bacon for extra flavor. Just be mindful of the moisture content of any additional ingredients to keep the soufflé from becoming soggy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).