by Heidi Eisenhour
This recipe is very simple and takes only 20 minutes to make. The eggs from our local farms are gorgeous — the yolks make a sunny glow in each souffle, and our local cherve in June is bursting with flavor. This recipe is perfect served with baguette and a salad — for lunch or dinner. Try it with a couple of slices of bacon and toast for breakfast.
SIMPLE CHEVRE SOUFFLE
Pre-heat oven to 425 degrees. Place cheese, mayonnaise, milk and eggs in a bowl and beat with a hand-held mixer until frothy. Add herbs and pepper and beat again. Divide into four 6-7 ounce ramekins. Bake for about 15-20 minutes peeking frequently, but not opening the oven until the soufflé begins to turn golden brown on top.
Replace the Chevre with an equal amount of Mount Townsend Creamery’s Fromage Blanc and the Herbs de Provence with 1/4 cup chopped fresh chives. In the test kitchen we tried both recipes — they tasted very different, but equally good. We thought that the Fromage Blanc and chive version might be better suited to breakfast with some bacon and toast. Try them both!