Gruyere Breakfast Souffle
"If you've never made a souffle, you'll love this one. Combines the basics but with a slightly different technique and uses a different presentation."
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 7 large eggs, separated,whites at room temperature
- 1 1⁄2 cups milk
- 1⁄2 cup thinly-sliced scallion, including green part
- 6 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 lb grated gruyere cheese (4 cups)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
directions
- Whisk together yolks and milk.
- In another bowl, put the flour and add the milk mixture in a very slow stream, whisking, to prevent any lumps.
- In a large skillet, cook scallion in butter over moderately-low heat, stirring, until it is softened; add custard mixture and bring to a slow boil over moderate heat, whisking constantly (it will be very thick).
- Add Gruyere and cook mixture, stirring, until cheese is just melted.
- Transfer to a large bowl and season.
- Preheat oven to 350F and butter a 13 x 9 pyrex baking dish.
- Beat egg whites with soda, baking powder and salt until they hold stiff peaks.
- Fold 1/3 of whites into cheese mixture to lighten.
- Fold in the remaining white mixture, gently but thoroughly.
- It is OK if there are a few white streaks.
- Transfer soufflé mixture to the prepared dish, spreading evenly.
- Bake in upper third of oven for 25-30 minutes, or until puffed and golden and tester comes out clean.
- Serve immediately.
- A SOUFFLE WAITS FOR NO ONE!
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Reviews
-
a terrifc souffle. I have been wanting to make a souffle for a while but with no souffle pan it was rather difficult. This was perfect and hit the spot. Made breakfast a pure pleasure.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.