Recipe Ingredients
- 1 bag Alexia® Crispy Seasoned Potato Puffs with Roasted Garlic & Cracked Pepper
- 2 tablespoons olive oil
- 1 cup shiitake mushrooms, sliced
- 2 cups baby spinach leaves
- 6 eggs
- 2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup parmesan cheese, grated
- chives, minced
- truffle oil (optional)
Recipe Directions
- Cook Alexia puffs according to package instructions in the air fryer.
- Meanwhile, heat oil over medium heat in a small skillet and add mushrooms. Sauté for 3-4 minutes. Add spinach and cook for another 1-2 minutes or until spinach has wilted. Remove from heat and chop spinach into smaller pieces with kitchen scissors.
- Separate egg whites and yolks into two separate bowls. Whip egg whites with an electric hand mixer until soft peaks form (about 1 minute). Beat egg yolks for 30 seconds, then add in the heavy cream, salt and pepper and beat for another 30 seconds. Stir in cooked vegetables and Parmesan.
- With a spatula, fold egg whites into egg yolk mixture.
- Liberally spray 8 muffin cups with nonstick cooking spray. Smash puffs on the bottom and up the sides of each muffin cup, using 4-5 puffs for each muffin cup. Pour the egg mixture into the muffin cups (fill to about 3/4 full) and bake for about 15 minutes until tops are golden brown.
- Remove from oven and allow to cool for 5 minutes, then gently run a knife around the edges of the ramekins and remove the souffle cups. Sprinkle with chives and drizzle with truffle oil just before serving.
TIP
Lining each muffin tin with a strip of parchment paper (leaving a slight overhang) can help with sticking.
