Eggs Soufflé

20131228-121043.jpg
I was hosted a brunch recently, and after indulging in so much food the last few days I decided to create these mini individual soufflés for my guests.
No surprise, they were a hit.
You can make your own variation and mix up the ingredients to whatever you prefer the most.
I slightly adapted this recipe from LCBO.

20131228-121220.jpg

20131228-121259.jpg
Ingredients:
6 ramekins slightly oiled with evoo
8 eggs
12 chopped mini cherry tomatoes
3 tablespoons of Chopped dill

20131228-121344.jpg

Method:

Preheat oven to 400 degrees

Lightly oil 6 ramekins.
Heat some oil in a large frying pan over medium heat. Add tomatoes and stir just until they begin to soften, about 3 minutes. A pepper and salt. Stir.

Crack 8 eggs in a large bowl and whisk.

Fill bottom of custard cups with tomato mixture. Sprinkle grated cheese and dill overtop. Stir to mix with tomatoes. Using a spoon create a hollow in tomato mixture. Pour egg mixture over tomatoes mixture into each ramekin. Sprinkle with additional shredded cheese and dill.

Bake just until eggs are set, about 20 minutes.

20140101-132741.jpg

20140101-132849.jpg

20140101-132939.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s