Frisee, tossed with tomato vinaigrette, makes a light salad and an attractive bed for egg souffles.
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.
The souffles fall slightly when removed from the oven, but once taken out of their ramekins, they are stable for fifteen to twenty minutes.