Twiced Baked Souffle with Poached Eggs
Ben O'DonoghueIngredients:
Souffle base
Makes 6
- 500ml full cream milk
- 100g or ½ medium brown onion peeled and sliced
- 1 clove of garlic peeled and slightly squashed
- 120g Plain flour plus
- 100gm soft butter to rub moulds
- 100g Unsalted butter
- 30g Dijon mustard
- 40g or 3 egg yolks
- 300g egg white
- 200g goats curd or soft goats cheese
- 2gm pepper corns
- 50gm finely grated parmesan cheese
- 6tbsp cream
Method:
- Place the milk, sliced onion and pepper corns in a pot and bring to a simmer and then allow to stand for 15minutes to infuse
- In a separate pot over a medium heat melt the butter and then add the flour and cook for 1-2 minutes. Slowly add the infused milk discarding the onion, garlic and peppercorns. Until you have a thick white sauce
- Add the mustard, egg yolks and cheese and mix until smooth.
- Preheat the oven to 190 degrees. Rub you 6 souffle dishes with the soft butter and dust with the finely grated cheese. Any leftover put into your white sauce base
- In a clean whisking bowl place your egg whites and whisk to a soft peak
- Beat in 1/3 of the egg whites into the white sauce mixture to loosen. Then gently fold another 1/3 to incorporate then the final 1/3 carefully so you don’t lose too much volume.
- Fill each mold equally, place the molds on a tray and bake for 15 minutes. Then remove and allow to cool. You can do these the day ahead or several hours.
- Once cool turn them out
- To reheat. Place the souffles in a baking dish and pour 1 tablespoon of pure cream over the top of each and place back into a preheated at 180degrees oven and bake for 15 minutes until puffed and golden. Serve each with a poached egg on top with hollandaise and a little salad.
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