I saw an Alton Brown show recently that focused on souffles. I usually only make eggs on weekends, and having just saw this show, I thought it would be appropriate to try my hand at the mysterious dish. After creating a whirlwind through the kitchen, this is what I ended up with.
Bruschetta Souffle Recipe
1/2 cup havarti habenaro cheese
leftover brushetta, drained
To the roux, I added cheese and brushetta. Fold the roux into the egg whiles and bake according to the basic recipe.
I had some trouble with the folding technique. It seems easy enough, and I've done it before with cake mix, muffins, etc. For some reason it felt like the egg whites were much much lighter than the roux and I was having a hard time getting them to combine. Well, this came out pretty good but I definitely need some practice.
*k*
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