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Egg Souffle With Or Without Ham

The.french.connection's picture
Ingredients
  Hard-boiled eggs 6 (Yolks Of 3 Separated From The Whites Stiffly Beaten)
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs), warmed
  Salt To Taste
  Pepper To Taste
  Grated nutmeg To Taste
  Butter/1/3 cup heavy cream plus 2 tablespoon butter 4 Tablespoon
  Cooked ham 1⁄2 Cup (8 tbs), finely chopped
Directions

GETTING READY
1) Preheat oven to temperature of 425 degrees.

MAKING
2) Into the milk, stir the breadcrumbs and let them soak for some time till the mixture forms a thick paste.
3) Lengthwise quarter the hard-boiled eggs and remove the yolks.
4) In a greased 1-quart soufflé dish, arrange the egg whites in a star shape.
5) With the breadcrumb mixture and the raw egg yolks, mash the hard-boiled egg yolks. Use salt, pepper and nutmeg to season.
6) Melt about 2 tablespoons of the butter, or the heavy cream, and add to the yolk mixture along with the ham (if being used).
7) Fold in the beaten egg whites. Pour the entire concoction over the hard-boiled egg whites in the soufflé dish.
8) Use the remaining 2 tablespoons of butter to dot the top of the preparation.
9) Bake in the preheated oven for 15 to 20 minutes, till the soufflé has risen well.

SERVING
10) Serve the soufflé while it is still hot and risen. Makes a good appetizer, and can also be served as a snack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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