Brunch Souffle' Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 Tblsp butter
1/3 cup all purpose flour
1 1/2 cups ilk, warmed
1/2 tsp freshly ground black pepper
1/4 tsp salt
6 large egg yolks
6 large egg whites, room temp
1/4 tsp cream of tartar
1/8 tsp salt
1 cup (4 oz) shredded swisds or cheddar cheese (depending on idling)
2 Tblsp fresh parmesan
1/3 cup buttered toasted white breadcrumbs
Spinach filling
2 Tblsp butter
1/4 cup minced onion
2 10 oz package spinach (squeezed dry)
1/4 tsp salt
1/4 cup sharp cheddar
3/4 cup sour cream
1/4 lb sharp cheddar, sliced
|
|
Directions: |
Directions:Butter a jelly roll pan and line with wax paper leaving about 2 inches overhang at each end. Butter and flour waxed paper. In 3 quart saucepan, melt butter. Add flour and stir over moderate heat for 2-3 minutes until foamy but not browned. Removed from heat and add warmed milk all at once wisking until well blended. Return to heat. Remove pan and carefully remove waxed paper. Some soufflé' will stick to paper. If paper does not come off fairly easily return soufflé to oven for an additional3-4 minutes. Can be made ahead of time until this point and frozen. Bring to room temperature before continuing. Prepare filling of choice and spread over soufflé'. Roll from long side using waxed paper and aluminum foil to help roll. Slide onto cookie sheet or oven proof serving dish if desired, top with cheddar cheese. Refrigerate covered if made ahead. bake at 350º until heated through and cheese melts; about 15 minutes- 40 minutes if cold. Cheddar cheese: In large skillet, melt butter and sauté onion until transparent. Turn off heat. Add spinach, salt, 1/4 cup shredded cheddar and sour cream. Stir until combined. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Brunch Souffle' is from