- 6 large eggs.
- ⅓ cup cooking cream.
- 3 tbsp flour.
- ¼ cup shredded cheddar cheese.
- ¼ cup shredded mozzarella cheese.
- 1 tsp salt.
- ¼ tsp black pepper.
- 2 tbsp butter, at room temperature, for brushing.
Directions:
1- Preheat the oven to 200°C.
2- In a deep bowl, beat the eggs, cream, flour and salt with a hand mixer until the ingredients are well mixed together.
3- Add both grated cheese and black pepper to the egg mixture, and stir well.
4- Grease small, deep pottery or metal molds with soft butter, and arrange them on a large oven tray, then distribute the egg mixture on them.
5- Place the tray on the middle rack of the oven, and leave for 12 minutes or until the egg souffle is well cooked and puffy.
6- Remove the egg soufflé from the oven, and serve hot with toasted bread.
1- Preheat the oven to 200°C.
2- In a deep bowl, beat the eggs, cream, flour and salt with a hand mixer until the ingredients are well mixed together.
3- Add both grated cheese and black pepper to the egg mixture, and stir well.
4- Grease small, deep pottery or metal molds with soft butter, and arrange them on a large oven tray, then distribute the egg mixture on them.
5- Place the tray on the middle rack of the oven, and leave for 12 minutes or until the egg souffle is well cooked and puffy.
6- Remove the egg soufflé from the oven, and serve hot with toasted bread.