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Kitchen Window's
Souffléd Parmesan Baked Eggs
Ingredients
Canola Oil, for greasing ramekins
4 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cream of tartar
2-3 ounces Parmesan cheese, finely grated (1 cup)
4 teaspoons crème fraiche
1 Tablespoon fresh chives, chopped
Method
1. Preheat oven to 350 degrees.
2. Lightly oil 8 oz ramekins.
3. Separate eggs, putting whites in a large bowl and carefully sliding whole, unbroken yolks into a small bowl of cold water.
4. Using a mixer, beat egg whites with salt, pepper and cream of tartar until they just hold stiff peaks.
5. Gently fold in 1/2 cup cheese.
6. Divide mixture among ramekins, smoothing top slightly
7. Make an indentation in center of whites in each ramekin
8. Carefully remove yolks from water 1 at a time with your fingers and put 1 yolk in each indentation.
9. Stir crème fraiche and spoon 1 tablespoon on top of each yolk, then sprinkle eggs with remaining cheese and top with chives.
10. Transfer ramekins to a sheet pan. Bake until whites are puffed and pale golden (yolks will jiggle slightly), 10 to 14 minutes.
Serves 4
Recipe Featured on:
Fox 9 Morning Show - Stay Fit with Fox 9
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