Baked Savoury Pudding with Leaves
ready in 35 min.
- 0.333 cup butter
- 5 eggs
- 1 ½ cups grated Cheese (e. g. Emmental, Gruyere)
- 4 Tbsps cream
- 2 Tbsps Crème fraiche
- 2 Tbsps flour
- 2 Tbsps ground Hazelnuts
- ½ tsp paprika
- 1 pinch freshly grated Nutmeg
- butter (for the souffle dishes)
- breadcrumbs (for the souffle dishes)
Preheat the oven to 200°C | 400F | gas 6.
Separate the eggs. Beat the egg yolks with the butter, paprika and nutmeg until foamy. Then stir in alternate additions of grated cheese, cream and creme fraiche.
Beat the egg whites until they form stiff peaks, then fold into the mixture with the nuts and flour. Season with a pinch of salt.
Brush the souffle dishes with butter and sprinkle with breadcrumbs. Divide the souffle mixture between the dishes and bake in the preheated oven for about 15 minutes, or until golden brown.
Wash and sort the salad leaves, spin dry and divide between the plates. Sprinkle with oil and vinegar and season lightly with salt. Turn out the souffles, put on the plates and serve immediately.