Spinach and Cheese Soufflés

These simple soufflés boast a perfect marriage of the earthy goodness of spinach and the rich, savory notes from Gouda and white Cheddar cheese.

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4 tbsp butter, unsalted

3 tbsp plain breadcrumbs, crushed

3 tbsp plain flour (all-purpose)

1 cup (240 ml) whole milk (or cashew milk), chilled

5 Eggland's Best eggs, large (separated )

½ tsp kosher salt

¼ tsp black pepper

1/8 tsp fresh grated nutmeg

1 tsp stone ground mustard

½ cup (42g) grated sharp white Cheddar cheese

½ cup (42g) grated Gouda cheese

10 Oz (280g) frozen chopped spinach, thawed and squeezed and drained

¼ teaspoon cream of tartar

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Use 2 tablespoons of butter to generously coat the inside of 4 (8 Oz.—capacity) ramekins. Then, sprinkle the inside of the buttered ramekins with breadcrumbs. Shake any excess (loose) breadcrumbs out. Set aside on a baking tray.
Crack the eggs, and separate 4 egg yolks, and 5 egg whites in two separate bowls. Discard or save the extra egg yolk. In a medium nonstick skillet, melt the remaining 2 tablespoons of butter over low heat, as the butter sizzles, add the flour and stir with a wooden spoon. Cook for about 2 minutes.
Making the roux: Whisk in half the milk, whisking vigorously and getting lumps out until smooth, then slowly add in the rest of the milk and whisk until blended. Turn off the heat.
Immediately, mix in the egg yolks, one at a time with the roux from the skillet. Add the salt, black pepper, and nutmeg. Then, add in the grated sharp white cheddar, gouda, and spinach. Mix with a spoon to incorporate.
In a large mixing bowl, add the egg whites, and cream of tartar. Whisk on low speed, then gradually whisk on medium-high speed until stiff glossy peaks form. Use a spoon or silicone spatula to mix in one-third of the egg whites into the cheese mixture, then lightly fold in the remaining egg whites.
Pour the mixture into the prepared ramekins and smooth the tops with a spatula. Place in the middle part of the oven. Bake at 375 F/ 190 C for 25-30 minutes, or until the tops have puffed up and are browned. Serve hot and enjoy!