ふわふわ卵スフレ

ふわふわ卵スフレ

Who knew Panera Soufflé is the easiest to make at home. It’s the perfect breakfast souffle recipe, so light, good and much cheaper of course. The result is more impressive than you think. This time I made it crustless and family style.
You asked me to make a crustless family style version and here it is.
INGREDIENTS:
for the egg mixture;
7 extra large eggs/ 68 g each
1 tbsp fresh chives
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
for the bechamel;
1 cup milk/ warm
60 g butter unsalted
5 tbsp all purpose flour
1 cup roughly chopped baby spinach
1 cup shredded fontina cheese
1/2 cup gruyere cheese
you can use mild cheddar instead
5 thin slices of bacon precooked

PREPARATION:
Chop roughly the spinach.
Set aside, then crack 7 large eggs, season with the salt, pepper, cayenne and chives. Whisk the eggs for 2 minutes then set aside.
In a pot melt the butter, add the flour and cook for a minute. Add the milk and mix until it comes to a boil and thickens.

In a separate small bowl add 1 tbsp of the bechamel, then 1-2 tbsp of the egg mixture. Whisk together then add to the bechamel and mix it in. Now add the rest of the egg mixture, spinach and cheese to the bechamel and whisk until creamy and smooth.
Prep the 9 inch baking dish with some oil or butter, grease the inside well.

Add the egg mixture, add more cheese and top with one slices of bacon. Sprinkle with black pepper and bake at 385°f for 30-35 minutes or until golden and nicely puffed. Serve warm and enjoy.
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