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Separate eggs. Allow egg yolks and whites to stand at room temperature for 30 minutes. Position oven rack in the bottom third of the oven. Preheat oven to 375°F. Grease bottom and sides of a 1-quart soufflé dish with a 6-inch diameter. To make a collar for the soufflé dish, measure enough foil to wrap around the top of the soufflé dish and add 3 inches. Fold the foil in thirds lengthwise. Lightly grease 1 side of the foil. Attach the foil with greased side towards center, around the outside of the dish so the foil extends 2 inches above the dish. Pin the ends of the foil together; set aside.
In a medium saucepan, cook spinach in a small amount of boiling water for about 3 minutes or just until wilted. Drain in a colander, pressing most of the liquid from the spinach. Pat dry with paper towels. You should have about 1/4 cup cooked spinach; set aside.
To prepare sauce: In a medium saucepan, melt butter over medium heat. Stir in flour, salt, mustard and cayenne pepper. Cook and stir over medium heat for about 2 minutes or until mixture starts to turn golden. Carefully add milk, whisking constantly until combined. Cook and stir until thickened and bubbly, about 3 minutes. Remove from heat. Whisk in egg yolks, one at a time. Stir in cooked spinach and the tarragon.
In a large mixing bowl, beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold about 1 cup of the egg whites into the sauce to lighten. Fold the sauce and the cheese into the remaining egg whites in bowl. Pour mixture into the prepared soufflé dish.
Bake in the lower third of the oven for about 35 minutes or until a wooden skewer inserted near the center comes out clean and top is golden brown. Carefully remove the foil collar. Serve immediately. To serve, insert 2 forks into the center to gently tear the soufflé into 4 pieces.