"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

SMOKED SALMON EGG SOUFFLE Recipe

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This recipe for SMOKED SALMON EGG SOUFFLE, by , is from The Plendl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie

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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