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Spinach + Artichoke Egg Soufflé

Spinach + Artichoke Egg Soufflé

Christmas Day Brunch is becoming a thing at my house. Don’t ask me why. We’ve done it for the past few holidays and it stuck. I mean it’s absolutely wonderful to have a feast before a feast—you won’t catch me complaining. But, my trainer might not feel the same way. I see it as character building. In the great words of Julia Child, “people who love to eat are always the best people.” So, I must be a great person because I have no shame . . . at all. But anyways, because it’s becoming a thing, I couldn’t help but share some of the staples that I make for an at-home brunch. I love this soufflé because it’s an all-in-one breakfast (and I’ve become obsessed with ramekins recently). This soufflé with a side of fresh fruit and maybe a piece of toast is a full breakfast and you’ve only cooked one thing. Issa trick! It looks like you did a lot more than you did.

If you aren’t a health nut or you don’t have workout plan that instills guilt (or if you just cheat your diet on a daily basis like me), I highly recommend the croissant crust with the best butter croissants you can find. I made some with and without, which of course is an option.

The artichokes I bought were jarred and marinated in an Italian herb mixture. Of course, plain and quartered canned artichokes are fine. Be sure to chop them up a bit more before adding them to the egg mixture. Per usual, you can switch up the veggies. I recommend no more than 2 or 3, otherwise you’ve probably got a vegetable soufflé with egg. Once you’re done with the soufflé mixture, fill the ramekins to the top leaving only a tiny bit of room. This will give you the perfect “puff over the dish” finishing effect.

“People who love to eat are always the best people.” — Julia Child

Spinach & Artichoke Egg Soufflé

December 21, 2017
: 6
: 45 min
: 30 min
: 1 hr 15 min

Special Equipment: Ramekins


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3/4 cups milk
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 6 eggs, yolks and whites separated
  • 6 ounces spinach, chopped
  • 10 ounces canned artichokes, chopped
  • 1/2 cup sharp cheddar, grated
  • 3 butter croissants (optional)
  • Step 1 Preheat oven to 375 degrees. Melt butter in a small saucepan over low heat. Add flour and continue stirring on low heat for about 2 minutes until the mixture creates a “paste.” Remove saucepan from heat and stir in milk until fully combined.
  • Step 2 Pour butter-milk mixture into a large bowl and whisk in egg yolks. Add nutmeg, paprika, salt and pepper. Stir in chopped spinach, artichoke, and cheddar. 
  • Step 3 In a separate small bowl, mix egg whites using an electric hand mixer until soft peaks are formed. Fold egg whites into soufflé mixture (do not stir, use a folding method to incorporate the whites into the mixture).
  • Step 4 [Optional] Line the soufflé dish or ramekins with croissant bread, creating a “crust.”
  • Step 5 Pour mixture into the soufflé dish(es) or ramekins and place in the middle of the oven. Bake for 30 minutes or until soufflés have risen and are slightly browned. Serve immediately (if not, they won’t be as puffy later!)