Copycat Panera Spinach and Artichoke Egg Souffles. Fluffy eggs in a delicious spinach artichoke batter baked in layers of light crust will impress weekend guests and the best part is they are SO easy to make!
Butter ramekins and unfold pastry to let it defrost.
In a medium saucepan add butter until melted.
Add milk and flour and stir under medium heat for about 2-3 minutes until it gets thick.
Mix until it gets thick. Take off heat and set aside to cool.
Beat 1 egg in a bowl. Brush egg onto the top of the puff pastry and pop into the oven for 20-25 minutes.
Take them out when they puff up and are gently brown at the top. You can stick a skewer in one to make sure the eggs have cooked through. Serve!
This makes 4 servings in large ramekins. If you use small ramekins this can make 6 servings.