Spinach & Egg Souffle in Potato Puff Cups
Potato puffs smashed into muffin cups and filled with a spinach, shiitake mushroom and egg souffle make a great prep-ahead breakfast. The souffle cups are finished with fresh chives and truffle oil.
Ingredients
Directions
- 1 Bag Alexia Organic Yukon Select Puffs (16 oz)
- 2 T Olive Oil
- 1 C Shiitake Mushrooms, sliced
- 2 C Baby Spinach Leaves
- 6 Eggs
- 2 T Heavy Cream
- ½ tsp Salt
- ¼ tsp Black Pepper
- ¼ C Parmesan Cheese, grated
- Chives, minced
- Truffle Oil (optional)
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Preheat oven to 425 ̊ F.
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Place Alexia Organic Yukon Select Puffs on a baking sheet in a single layer. Bake for 20-22 minutes, flipping halfway through to ensure maximum crispiness. Remove from oven and lower temperature to 350 ̊ F.
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Meanwhile, heat oil over medium heat in a small skillet and add mushrooms. Sauté for 3-4 minutes. Add spinach and cook for another 1-2 minutes or until spinach has wilted. Remove from heat and chop spinach into smaller pieces with kitchen scissors.
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Separate egg whites and yolks into two separate bowls. Whip egg whites with an electric hand mixer until soft peaks form (about 1 minute). Beat egg yolks for 30 seconds, then add in the heavy cream, salt and pepper and beat for another 30 seconds. Stir in cooked vegetables and Parmesan.
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With a spatula, fold egg whites into egg yolk mixture.
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Liberally spray 8 muffin cups with nonstick cooking spray. Smash puffs on the bottom and up the sides of each muffin cup, using 4-5 puffs for each muffin cup. Pour the egg mixture into the muffin cups (fill to about 3/4 full) and bake for about 15 minutes until tops are golden brown.
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Remove from oven and allow to cool for 5 minutes, then gently run a knife around the edges of the ramekins and remove the souffle cups. Sprinkle with chives and drizzle with truffle oil just before serving. Note: Lining each muffin tin with a strip of parchment paper (leaving a slight overhang) can help with sticking.
