- 50g/1¾oz butter
- 50g/1¾oz plain flour
- ½ pint milk
- 50g/1¾oz Emmental cheese
- 3 free-range egg yolks, beaten
- 100g/3½oz spinach, blanched
- 3 free-range egg whites, whisked to form stiff peaks
- Preheat oven to 200C/400F/Gas 6.
- Place the butter and the plain flour in a pan to make a roux. Add the milk slowly to form a thick sauce.
- Take off the heat and add the cheese, egg yolks and spinach.
- Fold the egg whites into the mixture.
- Place into three greased ramekins, then place ramekins on a tray into the preheated oven for seven minutes.
- Take out and serve immediately.