Sunday, April 14, 2013

30 Before 30: Sun-Dried Tomato and Cheddar Cheese Souffle (#3)

This is one of the easiest dishes I have ever made. It looks far too fancy for the amount of work you put in. I also love it because as it's a recipe for two, I don't need to scale it up or down. Mornings are meant for eggs and orange juice, not working with fractions. At least my mornings don't need that. I made this one again this morning with bacon and fresh rosemary. It is so easy to modify and it will make your brunch table a better place.

Sun-Dried Tomato and Cheddar Cheese Souffle via The Tillamook Cheese Cookbook:

Serves 2

1/4 c. butter
1/2 c. all-purpose flour
3 Tb. finely chopped, oil-packed, sun-dried tomatoes
1 c. milk, scalded
Pinch of salt
Pinch of nutmeg
Pinch of freshly ground black pepper
1/2 c. grated medium cheddar cheese
3 egg yolks
3 egg whites, beaten

Preheat oven to 400 degrees.

Combine the butter, flour, and tomatoes in a large saucepan.
Season the milk with the salt, pepper, and nutmeg. Add the seasoned milk to the tomato mixture and bring to a boil over medium-high heat. Remove from the heat, and add the cheese, egg yolks, and egg whites, and mix together. Pour the mixture into greased and floured souffle cups. Bake for 10 minutes.
They puff up beautifully and taste like the fanciest scrambled eggs you've ever had.

Recipes Complete: 3
Recipes to Go: 27

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