Sunday morning, coffee, the newspaper and Pesto Souffle. Doesn't get much better than this!
PESTO SOUFFLE. Serves 4.
* 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 375º F. oven for 18-20 minutes. Garnish and serve.