Spinach SouffléS

• 2 pounds fresh spinach
• 1/2 cup milk
• 3 ounces butter 1/2 oz + 2 1/2 oz
• 3 ounces grating cheese
• 4 eggs
• 4 shallots
• 4 tablespoons flour
• 1 garlic glove
• 1 pinch nutmeg
• salt
• pepper

1. Get a salted water filled pan to a boil. Clean and hull spinach. Leave them in boiling water for 5 mn then strain and press spinach to take water off.
2. Peel and chop shallots and garlic. Heat a cooking pan over low medium heat. Melt 1/2 oz of butter, add shallots and garlic. Leave covered for 5 mn, moving it a few times. Add spinach. After 5 to 7 mn, add salt and pepper and set aside.
3. Melt 2 1/2 oz of butter in a cooking pan. Sprinkle with flour, let it get a golden color and add cold milk. Add a little salt, pepper and nutmeg. Then add cheese. Stir well and take off heat.
4. Separate egg whites from yolks. (The easiest way to do it is by taking the broken egg in one hand and let white fall in a bowl when keeping yolk over your fingers). Add yolks to cheese sauce. Beat egg whites until stiff.
5. Preheat oven to 350u0b0F (180u0b0C/ Th 6).
6. Add cheese sauce to spinach. Stir well. Fold stiff eggs thoroughly into mixture.
7. Grease a muffin pan and fill it with mixture. Bake in oven for 25 mn.

fresh spinach, milk, butter, grating cheese, eggs, shallots, flour, garlic, nutmeg, salt, pepper

Taken from www.yummly.com/recipe/Spinach-Souffles-1673817 (may not work)