Chef Blogging

Chef Kate was busy Easter morning, so I figured I'd pass on my recipe for my centerpiece, Egg Souffle with Fresh Herbs.  The recipe basis comes from a delicious meal at this bed and breakfast I stayed at in California.  I got the recipe from the owner but lost it, so I recreated it from memory and added a few ingredients.  Below the fold.

Egg Souffle with Fresh Herbs

6 eggs
3 teaspoons finely chopped chives
2 teaspoons finely chopped basil
1 tablespoon finely chopped onion
Small handful chopped red bell pepper
3/4 cup mozarella cheese (you can subsitute cheddar or a stronger cheese if you prefer)
1/3 cup milk
1/4 cup plain yogurt (if you don't want to use yogurt, use 1/2 cup milk total instead)
1 tablespoon butter
1 teaspoon dijon mustard
1/2 teaspoon salt
pinch of pepper

Serves six.

1. Preheat oven to 325 degrees

2. Break eggs into a medium mixing bowl; beat for a minute
3. Add all the other ingredients, adding the herbs and vegetables last
4.  Pour into individual souffle dishes, no more than half full; or a large square pyrex dish.

5.  Bake approximately 35 minutes or until bake rises and is slightly golden on top.  Serve immediatley.