Egg and Cheese Souffle

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4 eggs, 1 reserved
1 tablespoon milk
1 tablespoons heavy cream
1/4 cup shredded Swiss cheese
1 tablespoon shredded Parmesan cheese, plus more for topping
1/4 teaspoon salt
black pepper to taste

1 8-ounce tube Crescent butter flake dough
melted butter

Directions
Preheat oven to 375°F.

Mix 3 eggs, milk, and heavy cream in a large glass mixing bowl until well combined. Egg yolks should be completely broken and mixed in. Add shredded Swiss cheese, Parmesan, salt and pepper mix until thoroughly mixed throughout the egg mixture.

Microwave the egg mixture in 30 second increments on high, stirring after each increment until you have a sort of solid, slightly runny scrambled egg mixture. In my microwave this took 4 increments of 30 seconds.

This tightens up the eggs enough so that the dough at the bottom will cook, and the dough at the sides and top will not fall into them. Set aside.

Sprinkle a clean surface with flour, and unroll the crescent dough. DO NOT separate the pairs of triangles. Instead, pinch with your fingers along the seam so that 2 triangles become 1 square of dough. You will only use 4 of the 8 triangles included in the tube.

Flour the square of dough on both sides, roll out the dough, turning dough once clockwise after each roll. Always roll in the same direction, until you have a square that is approximately 6″ x 6″.

Brush melted butter inside two 4″ ramekins, and then carefully line each with the 6×6 square of dough, leaving excess hanging over the edge of the ramekin.

Fill each ramekin with equal amounts of egg mixture. Sprinkle with more Parmesan cheese. Fold dough over the egg mixture so it is no longer hanging over the sides of the ramekin.

Whisk the remaining egg, brush over dough in each ramekin.

Place ramekins on the center of a baking tray.

Bake for 25-35 minutes, until the souffles are golden brown and bubbly, and egg appears to be solidly cooked.

Allow the soufflés to cool for approximately 5 minutes.

It’s a great day at the Cottage.

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