Twiced Baked Souffle with Poached Eggs

Ben O'Donoghue

Ingredients:

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:

  1. 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
  2. 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
  3. Add the mustard, egg yolks and cheese and mix until smooth.
  4. 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
  5. In a clean whisking bowl place your egg whites and whisk to a soft peak
  6. 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.
  7. 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.
  8. Once cool turn them out
  9. 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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