Food & Cooking Recipes Salad Recipes Individual Egg Souffles with Frisee Salad and Tomato Vinaigrette By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 6 Frisee, tossed with tomato vinaigrette, makes a light salad and an attractive bed for egg souffles. Ingredients 4 large egg yolks 3 tablespoons finely chopped assorted fresh herbs such as parsley, chives, and tarragon 3 tablespoons freshly grated Parmesan ½ teaspoon salt ⅛ 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 Directions 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. Cook's Notes The souffles fall slightly when removed from the oven, but once taken out of their ramekins, they are stable for fifteen to twenty minutes. Print