Tuesday, August 20, 2013


A nice breakfast is always a treat for me but making anything too time consuming just isn't realistic at that hour.  This recipe for Pesto Souffle is so easy that it only takes about a half hour from start to finish, including baking time.  Most of the ingredients can be substituted for what you have on hand, and to suit your taste.  I added chopped Videlia onion to boost the flavor.

Sunday morning, coffee, the newspaper and Pesto Souffle.  Doesn't get much better than this!

*  1/2 cup Monterey Jack cheese, shredded
*  4 large eggs, beaten
*  1/2 tablespoon Dijon mustard
*  1-1/2 tablespoon Pesto [You can substitute dried herbs but reduce quantity to about 1/2 tablespoon.]
*  1/4 cup cream
*  Salt & Pepper to taste
Garnish:  Fresh basil and diced tomato
Well grease/butter 4 large ramekins and divide cheese among them.  Whisk together eggs, mustard, pesto, cream, salt and pepper.  Pour egg mixture over the cheese in the ramekins.  Bake in preheated 375┬║ F. oven for 18-20 minutes.  Garnish and serve.

In baking, the souffle will puff up, nearly double in size.  Unfortunately, it falls very quickly.  You will need to rush it to the table for maximum presentation!

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