Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Wednesday, March 07, 2012

Cooking Light ~ Eggs

This month we have decided to celebrate a Sign of Spring ~ fresh eggs!
I went to Cooking light on-line to find the recipe for a fluffy egg soufflé. When I saw the menu, I decided we needed something with veggies. I saw the perfect recipe here on CookingLight .

Lemon-Scented Broccoli Soufflé
3/4 pound finely chopped broccoli (Frozen)
1/3 cup all-purpose flour
1 1/2 cups 1% low-fat milk
1/3 cup fat-free sour cream
1 tablespoon grated lemon rind
3/4 teaspoon salt
3 large egg yolks
1 garlic clove, minced
6 large egg whites
Cooking spray
Preheat oven to 325°.
Cook broccoli in boiling water 4 minutes or until tender (or use frozen broccoli that is thawed). Drain. Cool to room temperature on paper towels.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly. Pour mixture into a large bowl, and stir in broccoli.
Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of oven.

Bake at 325° for 40 minutes. Serve immediately ~ before it falls.
Now let's see what everyone else has brought for our Celebration of Spring . . .
Jerry has the appetizer ~ Bacon and Egg Tarts
Val is bringing a Greek Lemon Soup
Roz has a Wild Rice, Asparagus and Goat Cheese Fritatta
Giz is Bringing Rhubarb Custard Bars
Y'all enjoy~


bellini said...

This is something I know I would love Sandi even if I am intimidated to make my own soufflés. Thanks for bringing it along!

Jerry said...

this looks wonderful Sandi - perfect for a spring menu!

Pauline said...

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Roz said...

I've never attempted to make a soufflé Sandi, but you've got me inspired after reading this recipe and drooling over your photos! What a perfect recipe for this springtime theme on eggs! Happy Spring (soon)!

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