Goat Cheese Souffle with Mixed Greens

Recipe from Mark Drazek

3T butter + extra to coat ramekins
1 cup dry breadcrumbs
3Tbsp cake flour
1 cup milk
10 oz. soft goat cheese
3 large egg yolks
salt & pepper to taste
1 cup egg whites (about 7 large eggs)

Position the rack in the center of the over and preheat oven to 425 degrees. Butter eight ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs.

Melt the 3T butter in a skillet over medium heat. Whisk the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the moisture has thickened to the consistency of a thin pourable pudding.

Crumble 8 oz. of the cheese into a large mixing bowl. Pour the hot milk mixture over the over the goat cheese and mix well. Season with salt & pepper.

Using an electric mixer with clean, dry beaters, beat the egg whites in a large clean, dry bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it, then gently fold in the remaining whites.

Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 oz goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, diving it equally among the ramekins. Sprinkle remaining breadcrumbs over the top.

Place the ramekins in a large baking pan and pour in boiling water to come half way up the sides of the ramekins.

Bake for about 25 minutes or until the souffles are golden. Remove from the oven and let stand still in the water bath for 15 minutes.

Using a towel to hold the ramekins, run a knife around the inside rim to loosen. turn the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking, or cover well and refrigerate overnight.

When ready to serve, bake the souffles at 425 degrees for 5-7 minutes or until brown. Serve alone or surrounded by a bed of lightly dressed greens and apples.

Per Serving: 250 calories, 13g protein, 14g carbohydrate, 16g fat (9g saturated), 112mg cholesterol, 320mg sodium, 0 fiber