Herbed Cheese Souffles-so light and fluffy, so delicate. And you can make them ahead then bake just before ready to serve.
I have to tell you this is a breakfast dish that you’re going to thank me for. It’ll impress your family and friends and it’s very little work. These Herbed Cheese Souffles are perfect for Breakfast, brunch or an afternoon luncheon with friends.
My Aunt made this for us the first morning of our visit and we were blown away.
Everyone comes down from bed, I seem to notice she put something in the oven and 45 minutes later, we’re sitting down eating this. No fooling around, cooking everything up. It was all done the day before then stuck in the freezer.
And you don’t need to have ramekins to make this, you can make it in a coffee mug.
This will make about 6-7 servings depending on size. Just pull out what you need and bake away. Oh, and you can even bake them up in the toaster over if you’re just doing one or two.
Herbed Cheese Souffle
from Kitty Roberson
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- 2 tablespoons finely chopped green onions (2 onions)
- 6 tablespoons butter
- 6 tablespoons flour
- 1 teaspoon salt
- 1 1/2 cups milk
- 1/2 teaspoon Dijon mustard
- few drops hot sauce or red pepper seasoning
- 1 cup shredded cheese, swiss or cheddar
- 6 eggs, separated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon tarragon
- 1 teaspoon marjoram
- Butter or spray six 1-cup ramkins, souffle dishes or coffee mugs (make sure mugs are oven safe.)
- Saute onions in butter until tender in medium sized saucepan or skillet, about 5 minutes.
- Stir in flour and salt, stirring constantly until mixture bubbles.
- Gradually stir in milk, Continue stirring until mixture thickens and starts to bubble.
- Remove from heat and stir in cheese, mustard and hot sauce. Add in Parsley, tarragon and marjoram.
- In small bowl beat egg yolks. Add eggs to hot cheese sauce, stirring constantly until well combined.
- In a large bowl beat egg whites till stiff. Fold in cheese mixture until no streaks remain.
- Spoon into prepared dishes, cover with plastic wrap and freeze.
- To bake-place frozen souffles on a cookie sheet, bake in a preheated 350 degree oven for 45 minutes or until puffed and golden. Cooking time will vary based on the size of your baking dish. My smaller ramekins and the coffee mug only took about 40 minutes to cook, the larger ramekins took 45 minutes.
Recipe Source chocolatechocolateandmore.com
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