Individual Egg Souffles with Frisee Salad and Tomato Vinaigrette
Frisee, tossed with tomato vinaigrette, makes a light salad and an attractive bed for egg souffles.
- Servings: 6
Source: Martha Stewart Living, May 1997
- 4 large egg yolks
- 3 tablespoons finely chopped assorted fresh herbs such as parsley, chives, and tarragon
- 3 tablespoons freshly grated Parmesan
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 9 large egg whites
- 8 ounces frisee or other lettuce
- 18 red and yellow cherry tomatoes (about 10 ounces), cut in half
- Tomato Vinaigrette
- Olive-oil cooking spray
Heat oven to 350 degrees, and place the rack in the center. Spray six 6-ounce Pyrex custard cups or ramekins with cooking spray, and place, spaced evenly apart, in a 9-by-13-inch baking pan. Fill a pot with water, and bring to a boil. Meanwhile, in a medium mixing bowl, whisk together the egg yolks, 1 tablespoon of cool water, herbs, Parmesan, salt, and pepper.
Beat the nine whites in the bowl of an electric mixer until soft peaks form. Stir one quarter of the whites into the yolk mixture. Gently fold in the remaining whites.
Use a spoon to fill each ramekin with the egg mixture. Pour the boiling water into the baking pan to fill one inch. Transfer pan to the oven to bake until the tops of souffles are golden brown, about 25 minutes.
Just before the eggs are done, toss the frisee and the tomatoes with the tomato vinaigrette, and arrange the salad on six plates. Remove the souffles from the oven, run a knife around edge of each ramekin, remove the souffle, and place on top of the salad. Serve immediately.