Cheese Soufflé with Tender Greens

Soufflés don't need to be fussy affairs-- you don't need special baking dishes or to whisper when you're making it. Just expect a fluffy, cheesy dish that pairs perfectly with a great big, green salad.

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4 eggs, separated
1 1/4 cup milk of any variety
3 tbsp butter
1/4 cup all purpose flour
1 cup grated hard cheese, like cupola, cheddar, parmesan, or a mix
6 oz salad greens
1/2 lemon, zest and juice
1/4 cup olive oil


  1. Heat oven to 375F
  2. In a sauce pan melt the butter and then add the flour and cook until fragrant
  3. Add the milk and whisk continuously over medium heat until thick
  4. Add the cheese and egg yolks to the thickened sauce and whisk to combine
  5. Beat the egg whites until fluffy and holding shape
  6. Fold into the cheese base
  7. Transfer the mixture into a greased 9x9 in baking dish and bake until golden brown and puffy, about 20 minutes
  8. As the soufflé nears the end of baking, dress the greens with the lemon zest, juice, olive oil, a pinch of salt, and grind of black pepper
  9. Serve the soufflé and salad immediately
  10. Note: this serves four for a light meal. Leftover soufflé can be chilled and served for breakfast the next day. If you re-warm it in an oven, it will puff again but not as dramatically