Thursday, June 7, 2012

Four Cheese Egg Souffle

You can enjoy this egg souffle for breakfast, or for dinner like we did. I was surprised this little souffle was so filling. It was smoky, fluffy, and flaky. Just delicious! And even though it looks involved, it was really easy to make. Most of the cooking time was either spent in the microwave or the oven. The only laborious part was rolling out the dough. But you just have to roll it out into a square which isn't that bad.

Four Cheese Egg Souffle

1 can of Pillsbury Refrigerated Crescent Rolls
1 tbsp butter, melted
7 eggs
1/4 c smoked mozzarella, shredded
1/4 c Gruyere, shredded
1/4 c apple-wood smoked cheddar, shredded
1/4 c Parmesan, shredded
2 tbsp whole milk
2 tbsp cream
Pinch of salt and pepper
Flour for dusting

 1. Carefully unroll the crescent roll dough and separate into 4 rectangles. Pinch the diagonal perforation within each rectangle together (to make it into a solid rectangle). Dust some flour on the dough, and with a rolling pin, roll the rectangle out about an inch to make it into a square. Brush the melted butter inside 4 ramekins. Carefully lay a square inside a ramekin, leaving some of the edges hanging. Repeat with the rest of the squares.

2. In a microwave safe bowl, add 6 of the eggs, mozzarella, gruyere, cheddar, milk, cream, salt and pepper. Beat with a fork until combined. Microwave for 30 seconds, then stir the mixture with a fork. Then stick it back in the microwave, repeating for a total of 2 mins cooking time. (The egg mixture should look like runny scrambled eggs. This will help the folded dough edges from sinking into the egg mixture.)

3. Pour equal amounts of the egg mixture into each ramekin. Top each mixture with the parmesan cheese. Fold the edges of the dough over the egg mixture. Beat the last egg, and brush it over the top of the dough in each ramekin. Bake in the oven for 20 mins at 375 degrees F or until golden brown.

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