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Spinach, Ham, and Parmesan Soufflé - #breakfastseries

Spinach, Ham, and Parmesan Soufflé

This week at I Heart Cooking Clubs (IHCC), we get to cook something to start a brand new day! So, all breakfast and brunch fare are welcomed: omelets, quiches, egg Benedict, soufflés, tarts, croissants, pain perdu, crepes, potatoes, etc.

There are so many recipes. In the end, I choose Jacques Pépin's Spinach, Ham, and Parmesan Soufflé.

I have all the ingredients in my fridge. And I really want to know how does a savory soufflé taste like. The original recipe uses spinach and ham. For a simple twist, I add red bell pepper and bacon. They turn out great! The ham-bacon combo is super yummy. The red bell pepper brightens up the entire dish; they stand out against the green spinach.

Recipe adapted from Jacques Pépin, Essential Pépin.

(Serves 4)

1& 1/2 cups frozen spinach, thawed
1/2 cup red bell pepper, diced
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup buttermilk
1/2 cup whole milk
Salt & freshly ground black pepper
3 large egg yolks
5 large egg whites
1/2 cup ham, cut into short strips
1/2 cup streaky bacon, cut into short strips
A handful grated Mozzarella cheese

The frozen spinach I used.

How to:

1. Preheat the oven to 190°C. Grease an oven-safe baking dish with butter. 

2. Blanch spinach and set aside to cool. The, roughly chop them up. 

3. Mix breadcrumbs and Parmesan cheese together in a small bowl. Coat the greased baking dish with half of this breadcrumb mixture. Set aside. 

4. Melt butter in a saucepan. Add flour and cook over medium-high heat for about 30 seconds, whisking continuously. Whisk in milk, salt, and pepper. Bring to a boil until the mixture thickens while whisking continuously. Remove from the heat and whisk in the egg yolks. Add chopped spinach, red bell pepper, ham, and bacon. Mix well. 

5. Beat the egg whites until firm but still soft. Fold them into the veggies and ham-bacon mixture. Stir in grated Mozzarella cheese. 

6. Pour the batter into the prepared baking dish. Sprinkle the remaining breadcrumb mixture on top. Bake for 30 minutes, until the top is puffy and brown. Serve immediately.

Before baking.

After baking.

Creamy, oozy insides.

Treat myself during breakfast with generous spoonfuls!

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, "Reveille-toi" (Get Out Of Bed).