Spinach And Bacon Souffles

Here, ramekins are lined with crispy bacon and filled with a creamy Gruyere and egg mixture studded with bright green spinach. These make a terrific brunch entree, or you can serve the souffles as a side dish for an elegant dinner. The ramekins can be assembled ahead of time, then all they need are 8 minutes at high pressure and they’re on the table.

SERVES 6

INGREDIENTS:

• 6 bacon strips, cooked until crisp and drained
• 2 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 1 (10-ounce) bag baby spinach, chopped
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon salt, plus more if needed
• ½ teaspoon freshly ground black pepper, plus more if needed
• 3 large eggs plus 1 large egg yolk
• ½ cup heavy cream
• 1 cup finely shredded Gruyere cheese
• 2 cups water

INSTRUCTIONS:

1. Coat the insides of six 4-ounce ramekins with nonstick cooking spray. Arrange a strip of bacon in each ramekin so that it fits right up against the sides. The bacon may need to be trimmed a bit.
2. In a sauté pan over medium-high heat, melt the butter. Add the shallot and cook for 2 minutes, or until the shallot is softened. Add the spinach, nutmeg, salt, and pepper, and cook for 2 to 3 minutes, or until the spinach is wilted. Taste for seasoning and add more salt and pepper if necessary. Allow the mixture to cool.
3. In a mixing bowl, whisk together the eggs and cream and stir in the spinach mixture. Using a 1/3-cup measure, pour the mixture into the bacon-lined ramekins. Sprinkle each one with a sixth of the cheese and cover tightly with aluminum foil. (At this point, the ramekins can be refrigerated overnight.)
4. Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and stack the ramekins in the basket. Lock the lid in place and cook at high pressure for 8 minutes.
5. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the ramekins carefully, remove the foil, and allow the ramekins to rest for 5 minutes. Loosen the sides with an offset spatula, tip out the soufflés onto plates, and serve.