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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.

Source: Martha Stewart Living, May 1997
Servings

Ingredients

Directions

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.

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