Description
This Spinach & Egg Soufflé nestled in crispy Potato Puff Cups is a delightful and elegant breakfast or brunch dish. Made with airy whipped egg whites, sautéed shiitake mushrooms, fresh baby spinach, and Parmesan cheese, all baked in a crispy roasted garlic and cracked pepper potato crust. The soufflés are light, fluffy, and packed with savory flavors, served with a garnish of chives and an optional drizzle of truffle oil for added luxury.
Ingredients
Scale
Potato Puff Cups
- 1 bag Alexia® Crispy Seasoned Potato Puffs with Roasted Garlic & Cracked Pepper
- Nonstick cooking spray (for muffin cups)
Vegetables & Oil
- 2 tablespoons olive oil
- 1 cup shiitake mushrooms, sliced
- 2 cups baby spinach leaves
Egg Mixture
- 6 eggs (separated into whites and yolks)
- 2 tablespoons heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan cheese, grated
Garnish (Optional)
- Minced chives
- Truffle oil (for drizzling)
Instructions
- Prepare the Potato Cups: Begin by cooking the Alexia Crispy Seasoned Potato Puffs in an air fryer following the package instructions until they are golden and crispy. This will serve as the crispy base and sides for your soufflé cups.
- 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 tender. Add the baby spinach and cook for an additional 1-2 minutes until wilted. Remove from heat and chop the spinach into smaller pieces using kitchen scissors for even distribution in the egg mixture.
- Prepare the Egg Mixture: Separate the eggs, placing whites in one bowl and yolks in another. Using an electric hand mixer, whip the egg whites until soft peaks form, approximately 1 minute. In the yolk bowl, beat for 30 seconds, then add heavy cream, salt, and black pepper; continue beating for another 30 seconds. Stir in the sautéed vegetable mixture and Parmesan cheese until evenly combined.
- Combine Egg Mixtures: Carefully fold the whipped egg whites into the yolk mixture using a spatula. Fold gently to maintain the airiness and prevent deflating the whites, resulting in a fluffy soufflé texture.
- Assemble and Bake: Liberally spray 8 muffin cups with nonstick cooking spray. Press 4-5 cooked potato puffs into the bottom and up the sides of each muffin cup to create a sturdy crust. Pour the egg mixture into each potato shell, filling about three-quarters full. Place in a preheated oven at 375°F (190°C) and bake for approximately 15 minutes, or until the tops are golden brown and the soufflés have set.
- Cool and Serve: Remove the soufflé cups from the oven and let them cool for 5 minutes. Run a knife gently around the edges to loosen the soufflés from the muffin cups. Place on serving dishes, garnish with minced chives, and optionally drizzle with truffle oil for an aromatic finish. Serve warm for best flavor and texture.
Notes
- Ensure egg whites are whipped to soft peaks for a light and fluffy soufflé.
- Be gentle when folding egg whites to preserve the airy texture.
- If truffle oil is unavailable or undesired, extra chives provide fresh flavor as garnish.
- Cook potato puffs thoroughly in the air fryer to achieve a crisp texture that holds the soufflé.
- The soufflés are best enjoyed fresh but can be reheated gently in the oven to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
