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Basil soufflé with dried tomatoes
 
 
4 ServingsPTM45 min

Basil soufflé with dried tomatoes


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

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Directions

  1. Preheat the oven to 175 ° C or gas oven setting 3.
  2. Grease the soufflé bowl. Split the eggs and cut the shallots. Remove the basil leaves from the twigs and cut into thin strips.
  3. Drain the tomatoes, pat dry with kitchen paper and cut into small cubes.
  4. Heat the butter in a pan and fry the shallot for about 1 min. Stir in the flour.
  5. Stir in the milk for a dash and stir until a smooth sauce is formed. Stir in the cheese until it begins to melt.
  6. Remove the pan from the heat and stir in the egg yolks. Season with pepper. Stir in the basil and tomato.
  7. Degrease a bowl and whisk the egg whites in it. Spat the sauce lightly through the egg whites.
  8. 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.
  9. Turn the oven door ajar and fry the soufflé in approx. 10 min. Golden brown. Serve immediately.


Nutrition

545Calories
Sodium6% DV145mg
Fat63% DV41g
Protein44% DV22g
Carbs7% DV20g
Fiber28% DV7g

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