Tasty Havarti, dill, and roasted peppers give this airy breakfast an irresistible flavor.
- 1 red bell pepper
- 5 tablespoons sweet butter
- 3 tablespoons fresh breadcrumbs*
- 1-1/2 cup milk
- 1 garlic clove, minced
- 1/4 cup flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 5 large egg yolks, beaten
- 7 large egg whites
- 8 ounces Havarti cheese, shredded
- 2/3 cup chopped green onions
- 2 tablespoons fresh dill, chopped
- Roast pepper over an open flame by cooking it on a meat fork over a gas stovetop or placing it directly under the broiler. Turn it consistently, until it is blackened and blistered on all sides. This will take about 5 to 6 minutes.
- Put the roasted pepper in a small bowl and cover it with plastic wrap to steam for 20 minutes. When this time is over, peel and seed the pepper and chop it finely.
- Preheat the oven to 375°F and move the rack to the lowest third of the oven. Rub a soufflé dish or a 2-quart casserole dish with 1 tablespoon of butter and coat with breadcrumbs, shaking out the extras.
- In a medium sauce pot over medium heat, bring the milk and minced garlic to a simmer, stirring constantly. Turn off the milk and garlic and, in another pot, melt the butter. Whisk in flour slowly, and stir and cook for 3 minutes. Then add the milk to the butter mixture, slowly whisking it in as you do. Cook until the mixture becomes thick and begins to boil, about 5 minutes. Turn off the heat, add the salt and pepper, and stir well.
- In a medium bowl, beat the egg yolks together. Add a cup of the milk and flour mixture slowly and whisk it in well. Keep whisking the egg yolks and milk and flour mixture while you pour it into the remaining cooked milk and flour mixture. Stir the cheese in until it is melted and add the dill, green onions, and red pepper.
- In a medium bowl, beat the egg white until it forms stiff but not dry peaks. Stir one-third of these stiffened egg whites into the other egg and cheese mixture, and stir with a rubber spatula. Fold in remaining egg whites.
- Pour the mixture into the prepared dish, and bake the soufflé until it has risen about three inches and a toothpick inserted into the center comes out clean. This may take about 40 to 45 minutes. It is a good idea not to open the oven door at all before the thirty-minute mark, or your soufflé may fall.
Serve the soufflé immediately.
*For a grain-free dish, substitute almond meal for the breadcrumbs