Savory Egg Souffle Recipe
Thanks to Chris Vergani from the Inn Around The Corner for this recipe.
Savory Egg Souffle
Makes 4 Souffles
- 9 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons prepared pesto
- 9-12 julienned strips sun-dried tomatoes
- 3/4 cup crumbled feta cheese
- 3/4 cup shredded mozzarella cheese
Preheat the oven to 350 degrees. Coat 4 (8-ounce) ramekins with cooking spray and arrange on a foil-lined baking sheet.
Blend eggs, milk, and salt and pepper in an electric blender. Pour the egg mixture into the ramekins to within 1/4 inch from the top.
Stir 1/2 teaspoon pesto into each ramekin.
Add 3 to 4 strips sun-dried tomato to each. Sprinkle with feta, then mozzarella, dividing evenly. Do not stir or mix.
Bake until the eggs have puffed up high and are set.
Serve immediately as souffles will fall within minutes.