Nothing like food that's not only delicious, but also adorable, to cheer you up on a gray morning.
Miniature Egg Souffles
2 eggs (preferably brown, organic, free-range), plus two additional egg shells (4 shells total)
1/2 cup heavy cream
1/4 cup grated gryuere cheese
1/8 cup fresh grated parmesan, plus additional cheese for dusting
1/8 teaspoon salt
1 teaspoon finely chopped leeks or scallions
Pinch of nutmeg
Pinch of fresh grated black pepper
Special tools: egg stands, or build your own eggs stands out of aluminum foil.
Preheat oven to 350 degrees F. Sit egg stands inside the cups of a muffin pan, to prevent spillage.
Gently tap small end of each egg against countertop; chip away shell one-quarter of the way down. Pour two of the four eggs into medium mixing bowl; reserve other two eggs for another use. Gently rinse out egg shells and shake dry.
Lightly spritz inside of egg with olive oil and dust with finely grated parmesan. Tap out any extra cheese. Set shells on egg stands.
Mix 2 eggs and all remaining ingredients in mixing bowl with electric mixer until light and thoroughly combined, about 2 minutes.
Pour mixture into shells, as full as they go. Carefully place muffin tin in oven on middle rack. Bake 20-25 minutes without opening oven door (souffle will fall), until mixture has doubled in size and has just begun to brown on top. Garnish with sea salt and herb of choice and serve immeidately with fresh bacon.
Today's WikiLesson: The Chicken or the Egg?