Dan & Steph recipe 2
Feeling fancy? This quickle and easy egg souffle is so delicious!!
1 -2 tbs nutalex
8 button mushrooms, sliced
3 sprigs thyme
Pinch salt & black pepper
2 free range eggs, seperated
1 tbs creme fraiche
Grated Parmesan
Method
1. In a fry pan add the nutalex until melted – add sliced mushrooms & thyme
2. Sauté until soft & season with salt & pepper
3. Remove from pan & keep warm remove thyme stems
4. Whisk the egg whites with an electric whisk until light & fluffy
5. Whisk the egg yolks together with a fork & a sprinkle of salt
6. Add the fry pan to medium heat & add in the nutalex
7. Fold in the egg yolks to whites
8. Pour into hot pan & spread out
9. Allow to cook for 2-3 mins then add creme fraiche & spread out, add grated Parmesan & mushrooms
10. Cook for a further 3 mins & then fold over
11. Remove from pan & serve immediately with grated parmesan & fresh parsley