My talented assistant Emily Bell tasted a version of these souffléed eggs at a bed-and-breakfast in Virginia, and she was so impressed by their heavenly light texture that she asked for the recipe. In her kitchen she made a few changes, seasoning the egg and cheese mixture generously with cumin, and creating a colorful tomato and avocado salsa as a garnish.
Emily’s Souffléed Eggs with Cheddar and Green Chiles
Tomato-Avocado Salsa :
- 1 cup diced tomatoes, (½-in dice)
- 1 ripe avocado, cut into ½-in dice
- ½ cup chopped onion
- 2 tbsp chopped fresh cilantro
- ¼ tsp grated lime zest
- 1½ tbsp fresh lime juice
- Kosher salt
- Freshly ground black pepper
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1½ tsp ground cumin
- 1 tsp kosher salt
- Generous 2 cups grated sharp cheddar cheese
- One 24-oz container small-curd whole-milk cottage cheese
- 4 tbsp unsalted butter, melted
- One 4½-oz can diced green chiles, drained well (see Cook's Note)
For the Tomato-Avocado Salsa:
Combine the tomatoes, avocado, onion, cilantro, lime zest, lime juice, ½ tsp salt, and ¼ tsp pepper in a medium nonreactive serving bowl; toss well to combine.
Taste and season with more salt and pepper if needed. (The salsa can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before serving.)
Arrange a rack in the middle of the oven and preheat to 350°F. Generously butter a 9-by-13-in or another shallow 3-qt baking dish.
Put the eggs in a food processor or blender and pulse sev¬eral times until frothy, about 30 seconds. Add the flour, bak¬ing powder, cumin, and salt and pulse until combined. Pour the egg mixture into a large bowl. Add the cheddar cheese, cottage cheese, melted butter, and chiles and mix until well combined.
Pour the mixture into the prepared baking dish and bake until the eggs are set and golden on top, about 45 minutes. Remove from the oven and cool for 5 minutes. Pass a bowl of the salsa on the side to serve.
Diced green chiles, which are quite mild, can be found in the international section of most supermarkets, often near the salsas.
Serves 8, makes 2 cups of salsa.
About the Author
Excerpted from Sunday Casseroles © 2014 by Betty Rosbottom. Reproduced by permission of Chronicle Books. All rights reserved.