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How to make it

  • Preheat oven to 350 degrees and warm cast iron frying pan with a teaspoon oil.
  • Separate eggs, whites in a medium glass bowl.
  • Whip eggs until fluffy and stiff. Sprinkle with coriander.
  • Add mustard to egg yolks and beat until creamy. Fold in to egg whites.
  • Put egg ramekins on cast iron frying pan lightly seasoned with oil and heat pan.
  • Sprinkle shredded cheddar in to ramekins and top with chopped tomatoes, chives, and parsley.
  • Melt for a minute or two.
  • Top ramekins with soufflé mixture and move frying pan to warmed oven.
  • Bake for ten minutes or until delicately browned on top.
  • I was able to push the soufflé through from the bottom, as the crisped cheese is quite firm.
  • Fancy up on a plate. I garnished with tomatoes, radish, carrot peels, and a rye crisp bread.
Prep, and the egg holders I am calling ramekins.   Close

Reviews & Comments 2

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  • champagnetime 3 years ago
    Interesting method, Jgnat - don't think I've ever heard of doing this.
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  • Good4U 3 years ago
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