Savory Souffle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 28.9 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 621 mg | (16 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 day-old White rolls
- 200 milliliters milk
- olive oil (for ramekins)
- 80 grams Smoked bacon
- 1 shallot
- 3 Tbsps olive oil
- 2 eggs
- 2 Tbsps freshly chopped parsley
- 40 grams grated Mountain cheese
- salt
- freshly ground peppers
- Nutmeg
- 250 grams Porcini mushroom
- 200 grams Cherry tomatoes
- 1 sprig rosemary
- 2 tsps lemon juice
Preparation steps
Cut off bread crust and cut bread into small cubes. Place into a bowl and pour hot milk over.
Oil four small ramekins.
Dice bacon. Peel shallot and chop finely. Heat 1 tablespoon of oil in a pan and saute shallot and bacon for a few minutes. Separate eggs and whisk egg yolks with parsley and cheese, combine with bread and mix well. Season with salt, pepper and nutmeg. Add bacon mixture and mix well. Beat egg whites until stiff, fold into the mixture and spread in ramekins. Bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes or until golden brown.
Clean and slice mushrooms, Heat 1 tablespoon of oil in a pan and saute mushrooms fr about 2 minutes or until golden brown. Rinse and halve tomatoes, add together with chopped rosemary to mushrooms. Heat through and season with salt and pepper. Remove pan from heat.
Combine the rest of oil with lemon juice.
Carefully remove souffles from the ramekins and arrange on plates. Spread mushroom and tomato mixture around and drizzle with lemon oil. Serve immediately.
