Spinach and Sun-Dried Tomato Soufflé

Ingredients

  • *You will need four ceramic ramekins for this dish
  • 8 large eggs, cracked and beaten with 1 oz heavy cream, 1 TB grated parmesan, salt and freshly cracked black pepper to taste
  • 2 garlic cloves, minced
  • 1/2 tsp Bella Sun Luci Extra Virgin Olive Oil
  • 2 cups baby spinach, de-stemmed (reserve four or more perfect leaves for garnish)
  • 4 tsp Bella Sun Luci ready to eat sun-dried tomatoes, Greek variety bag, Basil variety bag, zesty pepper or original flavor variety bags (reserve four nice pieces for garnish)
  • 1 TB unsalted butter, plus a little more for greasing the ramekins
  • 4 pinches of flour

Directions

  • Preheat the oven to 350 (do not use convection).
  • In the olive oil, sauté the garlic until it's a light yellow color then add the spinach, a pinch of salt and sauté until just cooked.
  • Drain off any liquid, and remove to a bowl and set aside.
  • When room temperature, add to the egg-cream mixture and mix well.
  • Grease the ramekins and sprinkle a pinch of flour onto the butter.
  • Pour in your mixture.
  • Top each with the reserved sun-dried tomato piece.
  • Place the ramekins into a baking dish and add WARM water so the water is 1/4-1/3 of the way up the side of the ramekins (like a Bain-Marie).
  • Bake 7-9 minutes, until the eggs puff up.
  • Remove from the oven, garnish each with a spinach leaf and serve hot.
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