Basil soufflé with dried tomatoes

Name: basil soufflé with dried tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium sized egg; 2 shallot; 30 g fresh basil; 6 sundried tomatoes in pot; 50 g unsalted butter or margarine; 50 g wheat flour; 400 ml semi skimmed milk; 150 g grated mature cheese

A tasty recipe. The meat / fish main course contains the following ingredients: medium-sized egg, shallots and sun-dried tomatoes in a pot.

Ingredients

Kitchen Stuff

1 soufflé bowl (about 2 liters)

Directions

Preheat the oven to 175 ° C or gas oven setting 3.
Grease the soufflé bowl. Split the eggs and cut the shallots. Remove the basil leaves from the twigs and cut into thin strips.
Drain the tomatoes, pat dry with kitchen paper and cut into small cubes.
Heat the butter in a pan and fry the shallot for about 1 min. Stir in the flour.
Stir in the milk for a dash and stir until a smooth sauce is formed. Stir in the cheese until it begins to melt.
Remove the pan from the heat and stir in the egg yolks. Season with pepper. Stir in the basil and tomato.
Degrease a bowl and whisk the egg whites in it. Spat the sauce lightly through the egg whites.
Spoon the soufflé mixture into the dish and bake in the middle of the oven for about 25 minutes until done, let it rise nicely.
Turn the oven door ajar and fry the soufflé in approx. 10 min. Golden brown. Serve immediately.