• 3/4 c. shredded Gruyère cheese, divided
• 2 tbsp. unsalted butter
Preheat oven to 400 degrees.
In a large mixing bowl, stir bread crumbs into milk and let them soak until they become pasty, 10 to 15 minutes. Whisk in egg yolks, herbs, salt and pepper. Stir in 1/2 cup of cheese.
Just before you’re ready to cook, beat egg whites with an electric mixer on medium-high speed, until they form very soft (not stiff) peaks (when you scoop up some on a rubber spatula, they should hold their shape in mounds, but the peak at the top of the spatula should flop over instead of standing straight up; any stiffer and they won’t incorporate as easily). Scoop whites into yolk mixture and quickly fold them in.
Heat a 12-inch ovenproof skillet over medium heat. Add butter when pan is hot enough for it to sizzle but not brown, and swirl until it melts. Pour batter into pan and sprinkle with remaining 1/4 cup cheese. Immediately put skillet in middle rack of oven and bake until soufflé is puffed and deeply browned, about 15 to 17 minutes. Serve immediately, spooned from the skillet, or at room temperature, cut into wedges.
Nutrition information per each of 4 servings:
Calories 330 Fat 24 g Sodium 575 mg Carbohydrates 7 g Saturated fat 11 g Calcium 310 mg
Protein 20 g Cholesterol 414 mg Dietary fiber 0 g
Diabetic exchanges per serving: ½ bread/starch, 3 medium-fat meat, 2 fat.
Bacon and Egg Salad Sandwiches √
Makes 4 sandwiches.
Note: “I’ve spent a good portion of my life searching for the perfect egg salad sandwich,” writes Gale Gand in “Gale Gand’s Brunch” (Clarkson Potter, $27.50). “I finally found one in New York City, at a deli on 7th Avenue, somewhere in the low 40s. Since then I’ve thought about ways I could make egg salad more of a breakfast food, so I could have it for every meal if I wanted.”
• 8 hard-cooked eggs (see box at left)
• 4 strips bacon, cooked and chopped
• 3/4 c. mayonnaise
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