Light and fluffy egg souflle perfect for Sunday brunch
Preheat oven to 400 deg F, butter ramekin
Using a mixer, beat the egg whites until just becoming stiff, add salt and continue until whites form stiff peaks (meringue like),.
Spoon egg whites in ramekin, to lower lip, form a well with a spoon. Carefully place 1 or both egg yolks into hole.
Pour cream over yolk, sprinkle cheese and pepper to taste.
Smooth whites over the fillings, then add remaining egg whites, will be well over top of ramiken.
Bake until top is light golden brown, and yolks are soft and hot. (5-8 minutes). Little longer if you like harder yolks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 375 | ||
Calories from Fat: 239 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 35 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 1063.6mg | 327 % | |
Sodium 2694.8mg | 93 % | |
Potassium 339.7mg | 9 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.1g | ||
Protein 32g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 375
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