Individual Gruyere Souffles Recipe

"These are a great breakfast. Instead of mixing egg whites into the batter, they are piled on top like a meringue. Serve with toast or crusty bread to dip into cheese and egg."

Original is 1 serving

Metric US

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Ingredients

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Unsalted butter (for greasing ramekin)
2 large eggs, separated
Salt
1/4 cup cream

1/8 cup gruyere cheese, grated
Fresh ground black pepper
1 tablespoon unsalted butter

Nutritional

Serving Size: 1 (200.9 g)
Calories 420.4
Total Fat - 36.4 g
Saturated Fat - 19.7 g
Cholesterol - 495 mg
Sodium - 291.1 mg
Total Carbohydrate - 3.3 g
Dietary Fiber - 0 g
Sugars - 0.6 g
Protein - 19.8 g
Calcium - 256.7 mg
Iron - 2 mg
Vitamin C - 0.5 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 400°F. Butter an individual ramekin or small oven-proof bowl (about 6" in diameter).

Step 2

Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well.

Step 3

Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin.

Step 4

Carefully drop the 2 egg yolks into the well. Then add the cream and Gruyere. Grind in some black pepper to taste and add the butter. Smooth the egg whites back over the top, in a mound.