Spinach Souffle

I believe congratulations are in order. My first attempt at a Julia Child recipe was a success. Well, it was a success in the terms that it was no where near as bad as that manicotti I made that one time. Let's just say that I will never be able to eat ricotta cheese ever again. So, the souffle was nothing like the manicotti. So congratulations to me.

This was such a monumental and momentous occasion that I asked my sister to document the evidence that I did in fact make a souffle. So naturally, she took a picture of every detail that involved our first souffle.

You should know that I did in fact wash my hands just for the occasion.

I probably spent more time reading the recipe than actually cooking the darn thing. Notice how dedicated I was to the souffle that I did not wash my hair. At least you know my hands were clean...

Note to self: Fresh spinach and cooked spinach do not occupy the same amount of space, and Swiss cheese tastes like rubbish.

The best face of the night.

Note #2: Be generous when buttering your mold (okay, so mine is really just a casserole dish, but it worked) otherwise, the souffle will stick.

I was whisking so furiously (I was using a fork because I forgot to get a plastic whisk) that I broke off part of the fork. We later played a game of "Who can find the fork in the souffle," and guess who won?

It's not but eggs and spinach.

Aren't you glad I left out the pictures of me cracking the eggs and beating the egg whites?

After half an hour of whisking, egg-cracking, beating, and sweating (the kitchen is a hot place in summer!) the souffle was ready to bake.

Voila!

It looked even better in real life, but once I got everyone into the kitchen for dinner, the stupid thing had collapsed. I guess when Julia Child says to serve it immediately, she really means it. So I was the only person the see the souffle in all it's golden, puffy glory.

So as I said, this souffle was basically just eggs and spinach, and that is exactly what it tasted like, except the texture was....quite unexpected. It was like eating an egg-flavored spongecake. So we (my sister, brother-in-law, and I) decided that this would be better as a breakfast dish served with hash browns, and that it needed bacon. Honestly, name something that bacon doesn't fix. Let's tell Julia.