Sunday Suppers: Souffle Rockefeller

Today, I made dinner for my mom and her boyfriend. I decided to make a souffle.

You'll need:
4 eggs (organic and free-range, please)
1 c. milk
1/4 c. butter
1/4 c. flour
2 c. spinach
3 T. mixed fresh herbs (I used marjoram, parsley, oregano, and chives)
1 t. salt
1/2 t. pepper
1/2 to 1 c. shredded Parmesan
1 c. soft seasoned breadcrumbs

Pre-heat the oven to 475. Take a few tablespoons of the Parmesan and toss with the breadcrumbs. Butter a souffle dish, and sprinkle in a small handful of the breadcrumbs. Shake the pan to distribute the crumbs and cheese. Set aside.

Steam the spinach and herbs, then rinse in cold water. Squeeze out the cold water, then chop finely and set aside. Put a double boiler on over medium heat. Melt the butter in the top, then stir in the flour, salt, and pepper. When it's smooth, add the cheese and stir until it's melted. Add the milk and whisk until thickened. Stir in the spinach.

Separate the eggs. Whisk the yolks lightly, then mix them into the cheese sauce. Remove mixture from heat. Beat the egg whites until they stand in firm peaks, then fold in the cheese mixture. Pour it gently into the souffle dish. Sprinkle on the rest of the breadcrumbs then put into the center of the preheated oven. After ten minutes, reduce the heat to 400 F and bake for twenty more minutes. Serve immediately.