A traditional French dish made from whipped egg yolks and whites with the addition of cheese and bread. Serve immediately after baking.
Ingredients
- Baguette – 1 piece
- Eggs – 4 pieces
- Milk – 400 ml
- Butter – 1 tablespoon
- Parsley – 20 g
- Black pepper – 1 pinch
- Cayenne pepper, ground – 0.5 teaspoon
- Cheddar cheese – 100 g
- Spring onion – 24 g
Preparation
Cut the baguette into cubes about 2 cm in size. Transfer to a large bowl, pour warm milk over it, and let it sit for 15 minutes.
Meanwhile, separate the egg yolks from the whites. Grate the cheese with coarse grater holes, mix with the egg yolks, chopped parsley and spring onion, and spices. Add the egg yolk mixture to the baguette with milk and mix well.
Preheat the oven to 200 degrees Celsius. Meanwhile, thoroughly grease the soufflé molds with butter. Beat the egg whites until stiff peaks form, then gradually and gently fold them into the rest of the ingredients. Transfer the mixture to the molds and place them in the oven (on the middle rack). Bake for about 45 minutes, until the tops of the soufflés turn golden brown. It’s important not to open the oven door during baking! Serve immediately after baking.
