1 cup fresh spinach
6-8 slices cooked ham, coarsely chopped
½ - 1 cup grated Parmesan cheese
5 eggs, separated and egg whites whipped
1 teaspoon cream of tartar
1½ cups of butter milk
3 tablespoons flour
1 tablespoon butter (for roux)
1 tablespoon softened butter for coating the ramekins
½ cup bread crumbs
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 375oF.
Sauté spinach over medium heat until wilted. Remove from heat and let cool, then drain and coarsely chop. Combine ham with the spinach. Separate the egg yolks and set aside. In a chilled mixing bowl, add cream of tartar and the egg whites. Whisk egg whites until soft peaks form. Coat the inside of the ramekins with the 1 tablespoon of softened butter. Add the bread crumbs to the ramekins, turning them in a circular fashion to completely coat the inside of each ramekin. Place ramekins on a baking dish. Make the roux and filling combination by melting the butter in a saucepan and adding the flour. Mix to form a paste. Lower the heat and add the butter milk and eggs yolks. Whisk together until the roux thickens slightly. Turn off the heat. Add the spinach, ham and grated Parmesan cheese and mix together. Season with salt and pepper. Set aside and allow to cool to room temperature. Add the egg whites to the mixture, gently folding the ingredients together. Do not whisking or overmix. Pour the soufflé mixture into the ramekins and place on tray and bake at 375oF for about 30 to 35 minutes. The soufflés are cooked when they rise, turn a slightly golden brown color on top, and a toothpick is inserted comes out clean. Serve immediately before the soufflé deflates.