It also involves two of my favorite things. Basil…
And goat cheese.
I know, I just decided the picture of the actual goat was cuter than the picture of the cheese.
Anyway, the way you go about this is the usual souffle method – separate some eggs, and whip the whites up with some cream of tartar and some salt until they are in nice firm peaks. Beat the yolks up in separate bowl, and stir in that creamy goat cheese and sweet basil, and then fold the yolk mixture gently into the while mixture until everything is just combined.
Here’s where things get different, because you are going to melt little butter in a skillet and cook the egg mixture for just a minute or two – just until the eggs start to set on the bottom – and then you are going to pop the skillet into the oven until the souffle is all puffed and beautiful.
Now take it out drizzle it with a little olive oil, scatter a few more fresh basil leaves on top and serve it right up, because as with all things of this sort it’s going to start to deflate just a little as it cools…but not so much that anyone will notice amid all the deliciousness.
So there you have it – skillet souffle! No fear! (Well, except for the impending kitchen renovation, but that is a post for another day….)
- 8 eggs, separated
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 8 ounces goat cheese, room temperature and torn into small pieces
- ¼ cup chopped fresh basil, plus extra for garnish
- Fresh ground pepper
- 2 tablespoons butter
- Olive oil for garnish
- Preheat oven to 37 Beat egg whites, cream of tartar and salt in a mixer until firm peaks form.
- In a separate bowl, beat egg yolks until thick and creamy. Stir in cheese and basil, along with a generous grinding of fresh pepper.
- Mix egg yolk mixtures gently into egg whiles until just combined.
- Melt butter in a 9 inch ovenproof skillet over medium heat. When melted, pour in egg mixture and cook without stirring until bottom is just set, about 1 minute or two. Transfer to oven and bake until eggs are golden, about 20 minutes.
- Remove, drizzle with olive oil, scatter basil on top and serve at once.
Adapted from BEST AMERICAN RECIPES 2000