Ham and Cheese Baked Egg Souffle

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We love the egg soufflé at Panera Bread so here’s my easy version of it. 

Ingredients

·         5 eggs, 1 reserved

·         1/4 cup shredded Swiss cheese

·         1 tablespoon shredded Parmesan cheese, plus more for topping if desired

·         1/4 teaspoon salt

·         black pepper to taste (optional)

·         3 thick slices deli ham, diced

·         1 8-ounce tube Pillsbury Crescent butter flake dough

·         cooking spray or melted butter

Method

·         Preheat oven to 375°F.

·         Beat  4 eggs and add shredded Swiss cheese, Parmesan, and salt and mix until thoroughly distributed throughout the egg.

·         Microwave the egg mixture in 30 second increments on high, stirring after each increment until you have a sort of solid, slightly runny scrambled egg mixture. This tightens the eggs enough so that the dough at the bottom will cook, and the dough at the sides and top will not fall into them. Add diced ham and black pepper stirring through the egg mixture so evenly mixed throughout. Set aside.

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·         Sprinkle a clean surface with flour, and unroll the crescent dough. Do not separate the pairs of triangles. Instead, pinch with your fingers  along the seam so that 4 triangles become 1 square of dough, do this on both sides.

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·         Melt about a tablespoon of butter in the microwave or use cooking spray. Brush melted butter inside two baking dish or ramekins, and then carefully line each with the 6×6 square of dough, leaving excess hanging over the edge of the ramekin.

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·         Fill each ramekin and dough with equal amounts of egg mixture. Sprinkle with more Parmesan cheese, if desired. Fold dough over the egg mixture so it is no longer hanging over the sides of the ramekin.

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·         Break and whisk the remaining egg, then brush over dough in each ramekin. This will give the dough a golden color and shine as it bakes.

·         Place ramekins on the center of a baking tray .

·         Bake for 25 – 30 minutes, until the soufflés  are golden brown  and  egg  appears to be solidly cooked.

·         Allow the soufflés to cool for approximately 5 minutes. You may eat the soufflés directly in the ramekins, or remove them and serve on a plate. They should remove easily since the ramekin was brushed with butter.



Pork with Asparagus and Mushroom Stir Fry

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Ingredients

  • 1 pound pork tenderloin cut into small strips

  • 2 tablespoon rice cooking wine

  • 1 tablespoon soy sauce

  • 2 teaspoon cornstarch

  • 1 teaspoon ginger root, grated

  • 1 pound asparagus, trimmed and cut into 4 pcs

  • oil

  • 3 green onions, cut into 1 ½ inch pieces

  • 1 cup shitake mushroom, sliced

  • ½ cup chicken broth

  • 1 teaspoon sugar

Method

  • In a bowl, combine pork, half of the wine, soy sauce, cornstarch, ginger and stir to coat. Set aside.

  • Heat oil over high heat, stir fry onions about 30 seconds.

  • Add pork, stir fry until no longer pink, about 1 minute.

  • Add asparagus and mushrooms, stir fry for a minute.

  • Add chicken broth, sugar and remaining wine. Stir fry until asparagus is tender-crisp, about 2 minutes.





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