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SMOKED SALMON EGG SOUFFLE Recipe

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This recipe for SMOKED SALMON EGG SOUFFLE is from The Plendl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz smoked salmon, finely chopped
8oz Monterey Jack cheese, grated
8oz soft goat cheese
4 eggs, separated
12 oz whole milk
1 T flour
½ tsp kosher salt
½ tsp freshly ground black pepper
4 ½ tsp sugar
3 tomatoes, sliced
2 green onions, finely chopped
Directions:
Directions:
1. Preheat oven to 325º. Grease muffin cups.
2. Separate the eggs. Mix cheeses, salmon and green onions until combined.
3. Put ½ cup cheese mixture into each muffin cup.
4. Using electric mixer, whip egg whites until fluffy.
5. In a separate bowl, combine egg yolks, milk, flour, salt, pepper and sugar, and mix well. Add egg whites and fold in.
6. Pour ⅓ C egg mixture over cheese in muffin cups. Top each with sliced tomatoes.
7. Bake at 325 degrees. For 15 min.

PER SERVING:
2 egg soufflés
1 piece of sourdough toast , cut in half diagonally
1 T butter
Scallion garnish or green onion sliced diagonally

1. Heat soufflés in oven for 2 min
2. Remove from oven and place on plate. Serve with toast and butter.










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Number Of Servings:
Number Of Servings:
12

 

 

 

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