Hooray !!! Bread Bowl Soufflé !!! |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I didn't see one like it. A savoury dish that you eat as soon as it comes out the oven. The bread bowl takes the place of a soufflé dish. Ingredients:
1 loaf bread (country round) |
8 ounces cream cheese with garlic and herbs (or boursin cheese) |
2 eggs, separated |
1 cup cremini mushroom (chopped) |
1/2 bunch fresh spinach |
1 tablespoon butter |
salt |
fresh ground black pepper |
Directions:
1. Preheat the oven to 425 degrees.
2. Hollow out the loaf of bread. Save the hollowed-out bits for another use.
3. Rinse the spinach and place the wet spinach in a microwave-safe bowl. Microwave on high for 2 minutes. Press out all the water and chop the spinach.
4. In a skillet, heat the butter and saute the spinach and mushrooms for 2 minutes. Season with salt and pepper.
5. In a bowl, break up the cheese into little bits. Add the mushroom-spinach mixture and the egg yolks and mix well.
6. Beat the egg whites to soft peak.
7. Gently fold whites into the cheese-egg yolk-vegetable mixture.
8. Pour the mixture into the hollowed loaf.
9. Bake in the oven for 20 minutes until the soufflé is cooked.
|
|