Gruyere Breakfast Souffle

1. 1

   Whisk together yolks and milk.

2. 2

   In another bowl, put the flour and add the milk mixture in a very slow stream, whisking, to prevent any lumps.

3. 3

   In a large skillet, cook scallion in butter over moderately-low heat, stirring, until it is softened; add custard mixture and bring to a slow boil over moderate heat, whisking constantly (it will be very thick).

4. 4

   Add Gruyere and cook mixture, stirring, until cheese is just melted.

5. 5

   Transfer to a large bowl and season.

6. 6

   Preheat oven to 350F and butter a 13 x 9 pyrex baking dish.

7. 7

   Beat egg whites with soda, baking powder and salt until they hold stiff peaks.

8. 8

   Fold 1/3 of whites into cheese mixture to lighten.

9. 9

   Fold in the remaining white mixture, gently but thoroughly.

10. 10

    It is OK if there are a few white streaks.

11. 11

    Transfer souffle mixture to the prepared dish, spreading evenly.

12. 12

    Bake in upper third of oven for 25-30 minutes, or until puffed and golden and tester comes out clean.

13. 13

    Serve immediately.

14. 14

    A SOUFFLE WAITS FOR NO ONE!

* Per serving · 4 servings · Values may vary.

No additional tips available.