Thursday, September 6, 2007

Breakfast Souffle

Not for the busy mornings of the school week, but wonderful for Saturday or Sunday brunch! Serve with thick slices of Pane Rustica from the day before and you can feed a family of 8-10.

Buon Apetito!

Breakfast Souffle

1 cup grated cheddar cheese
1 cup grated parmesan cheese
8 Tablespoons butter
1/2 cup flour
2 cup milk
pinch salt
pinch cayenne or dry mustard powder
8 yolks
8 egg whites

Preheat oven to 375 degrees. Place a large (9x13 or so) baking pan in the oven and fill with water, about an inch of water. Spray a 3 quart baking dish with cooking spray. I use my crockpot insert.

Melt the butter and whisk in the flour, cooking for a couple of minutes over medium low heat. Whisk in the milk until smooth and cook until thick, three minutes. Stir in cheeses and spices, cook over very low heat until the cheeses melt. Beat a few tablespoons of the very thick sauce into the yolks, then mix the yolk mixture into the sauce.

Beat the egg whites stiff, but not dry. Mix a big scoop of the whites into the cheese sauce to lighten the mixture. Then carefully fold the sauce into the whites. When combined, put in a souffle dish and slip that into the water filled baking pan, bake for 25-30 minutes. Serve immediately with buttered toast.

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