I made this for my mom a while back, and I have had a hard time finding the recipe again. It was in the D and C and they make you pay cash money to read their archives. But today I got lucky and found it at it's owner's site.
This is good food:
Egg SouffléFrom Springdale Farm Bed & Breakfast
2 tablespoons unsalted butter
9 large eggs½ cup sour cream
½ cup whole milk1 teaspoon salt
Preheat oven to 375 degrees. Put butter in the bottom of an 8-inch-round soufflé dish that is at least 4 inches tall. Place dish in preheating oven for a few minutes, until butter is melted. Remove from oven. In a large bowl with an electric mixer on medium speed, beat eggs, sour cream, milk and salt together until eggs are light in color, 1 to 2 minutes. Pour egg mixture into dish. Bake 30 to 35 minutes, or until the soufflé is full, high and fluffy. Serve immediate.Makes 4 servings.
Today I will use kefir instead of sour cream because that is my only cultured milk in the house at this time.
Go to this site for the original article.
xoxo
Joce
About Me
I love Jesus, my hubby, my 6 kiddos, my farm, good books and good food.
1 comment:
This sounds melt in your mouth scrumptious :) Happy back to school days to you. How have you been?
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