Wednesday, December 21, 2011

Souffle Au Fromage for Breakfast

Derin got up early this morning and made this yummy cheese souffle for our breakfast.   It looks like a lot of food but is full of hot air.  You should see it deflate.  When the movie "Julie & Julia" was so popular I got him Julia Child's "Mastering the Art of French Cooking" book.  He's made a lot of good food from this cook book.  No, he didn't try to make all 524 recipes in 365 days.  The instructions for this souffle are excellent, it does take a little time to make and bake though.  We've added other filling ingredients, like asparagus or broccoli, cooked bacon or ham and different kinds of cheeses, Asiago, Fontina, Farmers or a Cheddar.  (I say use the kind of cheese you like.) The recipe calls for 4 egg yokes and 5 whipped egg whites, we always use 5 eggs total.  The important thing is to follow the sequence and technique and you will not fail.  This souffle makes enough for 4 servings.  Pictured in a 6 cup Pyrex mixing bowl.  Now that's fancy!

Breakfast Souffle


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