This airy soufflé is satisfying without being heavy, and goes great with our Vegetable Hash. It is an excellent way to use up any miscellaneous herbs that are floating around your fridge (any herb is a good choice with the exception of cilantro).

Before you get started, make sure you have a baking dish that will hold the number of ramekins you need with a little space in between for a water bath.

Don’t be deterred by the word ‘soufflé’- this is a straight-forward recipe that everyone will enjoy!

Herb and Cheddar Soufflé

Yields 8 – 6 ounces soufflés

• 3 ounces butter
• 4 tablespoons flour
• 10 ounces whole milk
• ¼ teaspoon salt (may need more to taste)
• pinch of white pepper (may need more to taste)
• ¼ teaspoon nutmeg
• ½ cup cheddar cheese, grated
• ½ cup parmesan cheese, grated
• 5 eggs, separated into two stainless steel bowls
• 2 heaping tablespoons fresh herbs (sage, rosemary, oregano, thyme, parsley, marjoram)

1) Preheat oven to 375 degrees.        

2) Butter ramekins or spray with nonstick spray.

3) In a non-reactive saucepan, over low heat, melt the butter. Add flour and whisk constantly. Mixture will thicken quickly but continue to whisk for a minute to cook out the starch.

4) Slowly add milk, whisking constantly to avoid flour lumps. Cook for 3-5 minutes, until mixture is thick and satiny. This is your béchamel sauce.

5) Take pot off of heat. Add salt, white pepper, and nutmeg to taste.

6) Whisk in cheddar and parmesan cheese, stirring to make sure all the cheese gets melted.

7) Whisk the egg yolks lightly. Slowly add some of the cheesy béchamel to the egg yolks and whisk thoroughly. Add the rest of the béchamel to the bowl, whisk well, and set aside.

8) In a mixer, with a pinch of salt, whip your egg whites to medium peaks- no graininess.

9) Gently fold the egg whites into the béchamel, and add the chopped fresh herbs. Do this with a whisk, careful not to knock all the air out. Make sure this mix is folded together well, though a few streaks of egg white are okay.

10) Fill the ramekins up to right under the rim. Wipe the lip of the ramekin free of soufflé mixture.                          

11) Place soufflés in a large baking dish filled that allows you to fill the dish with warm tap water ⅓-½  of the way up the side of the ramekin.

12) Bake for 15 minutes, then check to see how the soufflés have risen. You want them to be golden brown on top (may take an additional 5 minutes).

13) Serve immediately with Vegetable Breakfast Hash.