Souffle De Tomate (Tomato Souffle)

“Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.”
READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 large tomatoes
  • 3 egg yolks
  • 2 tablespoons breadcrumbs
  • 1 tablespoon chives
  • 2 egg whites, beaten

Directions

  1. Halve the tomatoes and remove the seeds.
  2. Scoop out the pulp and chop very fine.
  3. Add the egg yolks and the bread crumbs to chopped tomato.
  4. Fold in beaten egg whites and spoon mixture into the tomato shells.
  5. Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
  6. Serve immediately.

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