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Recipe: Sampson Eagon Inn Fine Herb Cheese Souffles (baked in large muffin cups)

Breakfast and Brunch
FINE HERB CHEESE SOUFFLES
From: Sampson Eagon Inn, Staunton, Virginia

1 dozen eggs
4 cups finely shredded cheese (Cheddar, Gouda, Swiss, Monterey Jack; combination of two or more is best)
1/2 cup all-purpose unbleached flour, sifted with 1 1/2 teaspoons baking powder
16 ounces small-curd cottage cheese
1/4 cup melted butter
1/4 cup finely chopped fresh herbs (combination of parsley, chives, and thyme is great)*

Preheat oven to 350 degrees F. Butter 10 jumbo (Texas-size) nonstick muffin cups.

Beat eggs until very frothy and pale lemon in color.

In a large mixing bowl, toss cheese with the flour mixture and herbs. Fold in cottage cheese. Gently fold in eggs. Fill buttered muffin cups to top with batter.

Bake for 30 to 35 minutes. Remove when puffed and golden brown. Allow souffles to rest in pan a few minutes to make removal easier.

*Do not add salt! If desired, a bit of spice, such as dry mustard, cayenne, freshly ground white pepper, or Tabasco, can be added to taste.

VARIATIONS:
Nice additions to this basic recipe are drained steamed broccoli or asparagus.

TO FREEZE:
Leftovers freeze very well. However, the souffles should be thawed first, then heated in the microwave for about 1 minute or so; overheating will give the cheese a rubbery texture.

Makes 10 servings
Source: The Great Country Inns of America Cookbook by James Stroman, Jennifer Wauson and Kevin Wilson
MsgID: 1437112
Shared by: Betsy at Recipelink.com
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