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1
Preheat oven to 375 degrees F.
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2
Butter 8, 1/2 cup ramekins and coat well with breadcrumbs, knocking out excess and reserving.
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3
In a medium saucepan, melt butter over moderately low heat and whisk in flour.
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4
Cook roux, whisking constantly, for 3 minutes.
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5
Add milk in a stream, whisking.
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6
Bring to a boil and remove from heat.
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7
In a large bowl, whisk together 3/4 cup cheese, milk mixture, yolks, sun-dried tomatoes, dill, and season to taste (careful - the feta is already quite salty!).
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8
Beat whites until they hold stiff peaks.
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9
Stir half of whites into cheese mixture to lighten and fold in remainder, gently but thoroughly.
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10
Fill each ramekin halfway with souffle mixture and divide remaining cheese among ramekins.
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11
Fill with remaining souffle mixture and sprinkle with reserved crumbs.
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12
Put ramekins in a large baking pan and add enough hot water to reach halfway up sides of ramekins.
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13
Bake in middle of oven until golden-brown, about 25 minutes.
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14
Remove and let stand in pan 15 minutes.
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15
Run a knife around edge of souffles and invert onto a baking sheet.
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16
(may be prepared up to 1 1/2 hours in advance and kept at room temperature, or cover with plastic wrap and refrigerate up to 6 hours, no more, bring to room temperature before continuing).
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17
Preheat oven to 425 degrees F.
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18
Bake in middle of oven until puffed and golden-brown, 5-7 minutes.
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19
Divide salad among 8 salad plates and put one souffle atop each plate of greens.
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20
Serve immediately.
