Egg And Spinach Souffle
|All purpose flour||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Spinach||10 Ounce, frozen, chopped (thawed, well drained)|
|Onion||1 Tablespoon, grated|
1. Preheat oven to 325°F. Separate 3 eggs. In 1-quart saucepan over medium heat, into hot butter or margarine, stir flour and salt. Slowly stir in milk; cook, stirring, until mixture thickens. Stir in spinach, onion, then 3 egg yolks.
2. In large bowl, beat 3 egg whites until stiff peaks form. Fold in spinach mixture.
3. Spoon mixture into 2 small shallow casseroles. With spoon, make indentation in center of each. Break 1 egg into each indentation. Bake 20 to 25 minutes, until souffle is puffy and lightly browned.