Shambhala’s mock Cheese Soufflé

This recipe is great when you want to cook eggs for a few or a crowd. The texture is light and fluffy like a soufflé. Flavouring ingredients are easily added – we often use a mix of cheeses. Like similar eggs dishes, this one puffs up in the oven for a wonderful presentation. However, it also collapses quickly as it cools – so serve it immediately.

This recipe can be adapted for 3---12--or 75; simply adjust quantities to suit, using two eggs per person.

1. Preheat oven to 350°F.
2. Coat inside of a 9x9 baking pan with the butter or margarine.
3. Finely chop chives or green onion or parsley and mix with half cup of the shredded cheese for topping and reserve.
4. In a bowl, beat together eggs, cream, and 2-1/2 cups of the cheese.
5. Pour mixture into pan and bake for about 10 minutes.
6. The egg mixture will cook from the outside edges in. To prevent the outside from over-cooking, scrape down the sides of the pan and stir the mixture together to break up the already set eggs. Sprinkle the top with reserved cheese and chives mixture and return pan to oven.
7. Bake for another 20 minutes or until all the mixture is set in the center (fluffy and firm to tap)  
   

Serve immediately – like a real soufflé, it collapses quickly!