Nothing showcases the culinary power of eggs quite like a souffle. The yolks bind and enrich the base while the beaten whites leaven the souffle for its characteristic light, airy texture. This is a classic spring version, but you could add mushrooms, substitute different vegetables for the spinach, or swap the Gruyere cheese for a different variety. (Save the extra egg yolk to make Pasta with Asparagus and Prosciutto.) The souffle begins to deflate as soon as it comes out of the oven, so serve it immediately with a “Bon Appetit!” in your best Julia Child imitation. Pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.
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