Egg and Cheese Souffle

Whip up a classic egg and cheese dish your family will love.

Becky Low shares her recipe for Egg and Cheese Souffle.
Egg and Cheese Souffle
6 large eggs, room temperature
⅓ cup butter,+ some
¼ cup grated Parmesan cheese
2-3 tablespoons finely chopped onion
⅓ cup flour
2 cups whole milk, hot*
1 teaspoon dijon mustard
½ teaspoon salt
Fresh ground pepper to taste
Dash hot pepper sauce or pinch cayenne pepper, to taste
Dash nutmeg
1 ½ cups shredded Gruyere or Swiss cheese (6-oz)
½ teaspoon cream tartar

Preheat oven to 375 degrees. Separate egg whites and yolks; set aside. Generously butter six to eight ramekins or a 2 ½-qt soufflé dish. Dust sides with grated Parmesan cheese; set ramekins aside.

Melt ⅓-cup butter over medium heat in a medium saucepan. Add onion and sauté until softened (about 2-3 minutes). Add flour, stirring constantly, cook until golden (about 1-minute). Whisk in hot* milk, mustard, salt, black pepper and hot sauce. Continue to cook, stirring constantly until mixture comes to a boil. Remove from heat and stir in shredded cheese, leftover Parmesan cheese and nutmeg. Add egg yolks and whisk until completely incorporated. NOTE: 1-3 tablespoons minced fresh herbs of choice may be added at this stage (chives, parsley, tarragon, rosemary, thyme, etc).

Beat egg whites with cream of tartar until firm enough to form an apostrophe. Stir approximately ¼ the whites into sauce to lighten the mixture. Fold remaining whites into mixture. Spoon into prepared dish or ramekins. Flatten the top with the back of a spoon. Bake ramekins 15-20 minutes (larger soufflés 40-50 minutes). Serve immediately for dramatic effect.

The classic egg and cheese dish, perfect for brunch/lunch or light supper. Serves 6-8

* Hot milk whisks in easier. If cold milk is used, gradually whisk it in to butter and flour.

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