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| Cheat's Baked Cheese Soufflés |
While not a soufflé in the true sense, this is still a delicious but simple version to whip up for brunch or serve with a salad for. Have guests seated before the scuffles come out of the oven, as they will deflate rapidly
Serves 4
Cheat's Baked Cheese Soufflés ingredients
Filling: 200 grams button mushrooms, thinly sliced. 1 clove garlic, crushed. knob of butter. sea salt and freshly ground pepper. 3 handfuls of spinach leaves, well washed. 1 cup grated aged cheddar or Gruyere cheese
Soufflé: 8 eggs. 1/2 cup cream. grating of fresh nutmeg. 4 teaspoons wholegrain mustard. 1 tablespoon chopped chives. sea salt and freshly ground pepper. Parmesan for grating 4 x 134 cup capacity ovenproof ramekins greased with butter
Cheat's Baked Cheese Soufflés recipe
Preheat the oven to 200°C
Filling: Heat the butter in a saute pan and cook the mushrooms and garlic until tender and golden Season. Put the spinach in a large bowl and pour over a jug of boiling water. Turn to wilt then drain and refresh in cold water. Drain well. Place in a clean tea towel and squeeze out all the excess water. Chop finely. Put the ramekins on a baking tray ready to place in the oven. Whisk the eggs, cream, mustard and chives in a bowl and season generously. Divide the mushrooms, spinach and cheese between the ramekins and pour the egg mixture evenly over the top. Grate over some Parmesan arid bake for 15 minutes until puffed and golden Serve immediately with a baby spinach, avocado and pine nut salad if desired. By then, the cheat's baked cheese soufflés is ready
