Chivey Cheesy Souffle Bake

Everyone loves a souffle. Light and flavorful, souffles are filling without being heavy and can serve as a side dish or the main event. However, they are also temperamental (a fallen souffle is a very sad thing) and use more egg whites than yolks. I don’t always want to be careful or use extra whites. Sometimes, I just want to pop it in the oven and watch My Big Fat Gyspy Wedding. Thus, out of laziness, is born the easy and tasty
Chivey Cheesy Souffle Bake

Ingredients (Serves 6-8):
6 eggs
6 Tbsp. flour
5 Tbsp. butter
1.5 cups milk
1 disc chive and shallot Boursin cheese (other soft cheese may be substituted)
1 handful chives, chopped
2 pinches ground nutmeg
Salt and pepper, to taste

 1) Melt the butter in a frying pan over medium heat until it just melts. You don’t want it to brown. Also, preheat the oven to 350 F.

 2) Add the flour and…

 whisk. You will end up with a doughy, lumpy mass.

  3) Drizzle in the milk, and stir vigorously. If you whisk it well, in a short time you will have…

 this. A thick creamy sauce.

4) Add the nutmeg, salt, and pepper. Ta-da! There is your bechamel sauce. Be especially generous with the salt – eggs need a healthy dose of sodium. Then, turn the heat off but keep the pan on the stove.

 5) Those eggs? Separate them. Leave the whites in a large, clean bowl, and put the yolks into…

 the bechamel.

When you incorporate the yolks, the bechamel will turn golden and become rich.

 6) Now it’s time to whip those whites.

 Whip them good.

 You want them quite stiff.
Resisting writing my favorite saying right now.

 7) Now, add the yolks to the whites and gently stir the yolks so you don’t deflate the whites. This isn’t the place for a strenuous stirring, just a light folding.

 8) Crumble in the Boursin.

 9) Add the chives.

 10) Add the egg mixture to 2 UNGREASED 9 inch baking dishes (or one large souffle pan), and place in the oven. Be sure the dish is ungreased so the eggs will be able to rise up the sides of the pan without slipping down.

 11) In 20 minutes, or after the souffle has puffed, is slightly golden on the top, and a knife stuck in th middle comes out cleanly, the souffle is done!

12) Serve.
I’m slightly embarrassed to say that no hot sauce was consumed in tandem with this bake. The perfection of this lay in its simplicity, it’s untempered egginess. The rich flavor of the eggs and creamy cheese juxtaposed with it’s incredibly light texture. The freshness of the chives and the bite of the pepper provided sharpness and brightness. Although I could have added asparagus, sauteed onions, or mushrooms, why bother? This is all about the light texture and the pure flavor of the eggs.
And it really goes well with My Big Fat Gypsy Wedding.

Comments

  1. Kimberly says:

    Oh my goodness … this sounds absolutely amazing! I’m putting this on my “to make” list for dinner next week!

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