Copycat Panera Spinach and Artichoke Egg Souffles
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!
Ingredients
- 4 eggs
- 1/2 cup spinach artichoke dip (from Costco or Walmart)
- 1 sheet puff pastry, defrosted naturally
- butter or cooking spray
- 1/2 cup shredded cheese
roux:
- 1 cup milk (whole milk or 2%)
- 2 T. flour
- 1/2 stick butter
Instructions
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Preheat oven to 400
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Butter ramekins and unfold pastry to let it defrost.
Make Roux
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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.
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In a small mixing bowl beat eggs with a little salt and pepper.
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Take puff pastry and spread a sheet out on parchment paper. Stretch it out a little and cut it into 4 pieces. Put them in the ramekins and fit so that the puff pastry comes up over the rims on at least two sides.
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Add 1/2 cup spinach dip to the whisked eggs and then add the cooked roux mixture. Mix until combined, then add 1/2 any kind of cheese (we used Colby Jack). Mix all together then divide into four and put inside the puff pastry in ramekins.
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Fold the edges over.
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Beat 1 egg in a bowl. Brush egg onto the top of the puff pastry and pop into the oven for 20-25 minutes.
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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!
Recipe Notes
This makes 4 servings in large ramekins. If you use small ramekins this can make 6 servings.