3 eggs plus one egg white (as fresh as possible, at room temperature)
4 oz. cheese, grated
1/2 cup sour cream
1 teaspoon fresh herbs or 1/2 teaspoon dried herbs
1/2 teaspoon freshly ground black pepper
1 cup additional ingredients, cut into small dice and drained
Preheat oven to 350 degrees. Separate eggs, placing whites in a [grease free] mixing bowl and three of the yolks in another bowl. The extra yolk can be frozen for later use, made into mayonnaise -- or maybe your dog will think it's a way cool treat. To the yolks in the bowl add the sour cream, cheese, herbs, pepper and additional ingredients and mix together. Butter a small straight-sided baking dish, or a souffle dish. Beat egg whites to the soft peaks. Add whites all at once to yolk mixture, and fold in until no streaks remain. Gently pour into baking dish. Bake for 50 minutes. Serve hot or at room temperature.
Not only is this simple soufflé a way to showcase farm fresh eggs, it's also a great way to use up leftovers. This is intended for two people, though more often than not someone drops in when I'm making this and there always seems to be enough with a tossed salad and some chewy bread. And the recipe can be easily doubled.
The selection of cheese, herbs and additional ingredients are up to you. For example, the soufflé I made this week included Swiss cheese, fresh parsley, and a cup of bacon, red pepper and green onions combined.
Another delicious combination is Monterey Jack, cilantro and roasted green chilis.
Or try Cheddar, sage and sausage.
Swiss, basil, and artichoke hearts.
And in the home crafting mystery I'm writing now, Sophie Mae makes one with Gruyère, lemon zest and asparagus.