It's a lazy lazy Saturday morning (well afternoon now) and that means I have time to make a souffle. Can my life get any better?! With one very large and very lonely egg left in my refrigerator, a couple of leeks and a bowl of Fingerling Potatoes I had no choice but to make this classic savory delight to satisfy my weekend breakfast obsession. Ramekins are the traditional vessel for souffles, but I thought we'd change it up a bit and serve in a small coffee mug on a saucer with some of the season's first red apples.
serves 1
Ingredients:
1 large egg or 2 small eggs, separated
1 leek, white part only
1/4 cup fingerling potatoes, chopped (about 1 medium fingerling or two small)
1 tablespoon olive oil
butter or oil for greasing mug
2 teaspoons Parmesan cheese, grated
salt and pepper to taste
Method:
Preheat oven to 350. Heat a medium skillet on medium low and add olive oil. Add potatoes and leeks. Reduce heat and cook on low for about 15 minutes, stirring frequently and season with salt and pepper. Allow potato leek mixture to cool and add yolk. Season with salt and pepper. Grease a mug (or ramekin) with butter or oil and dust with Parmesan cheese. Whip egg whites to stiff peaks. Fold egg whites, half at a time, to potato leek egg mixture. Transfer mixture immediately to mug or ramekin, place on a baking sheet, and cook for
1 comments:
I love the idea of making a souffle in a mug! Although I'm still a bit too souffle-phobic, but maybe someday. I wish we lived in the same part of the country, I could use a foodie friend like you! ;-)
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