Duck Egg Souffles with Swiss Cheese and Thyme

When Stella Cheeses contacted me and asked me to create a stress-free holiday recipe using their delicious cheese, I immediately thought of souffles.

Souffle isn't nearly as hard to make as you might think, and these individual serving size souffles are perfect for a holiday brunch or morning-after-the-holiday breakfast for family or friends. They can be prepared in advance and then just popped into the oven as needed.

Fresh eggs from your own chickens elevate these souffles to new delicious heights, and both Swiss and Parmesan cheese combine to give the souffle a wonderful savory flavor.

Add some fresh thyme from the herb garden, and this recipe is a winner!

Souffle isn't hard to make and these single-serving souffles make a quick, simple dinner alongside a garden salad.

In less than an hour you can have a pretty impressive meal on the table for your family, using basic ingredients you probably already have on hand. Feel free to substitute a different cheese or different herbs.


1-1/4 Cup milk
1/4 Cup heavy cream
Sprig of fresh thyme, plus more for garnish (optional)
Bay Leaf
3 Tablespoons butter
1/4 Cup plus 1 Tablespoon flour
6 fresh eggs, three of the yolks and the six whites separated, at room temperature
1/4 Cup fresh grated Parmesan cheese, plus extra finely grated to coat ramekins
1/2 teaspoon sea salt
Freshly ground nutmeg
1/8 teaspoon fresh lemon juice
3/4 Cup diced Swiss cheese
4 six-ounce ramekins, cocottes or other heat-proof stoneware dishes

-I love my Le Creuset cocottes, they are perfect for these single-serving souffles-


Preheat oven to 350 degrees. Butter 4 6-oz. ramekins and sprinkle with Parmesan to lightly coat the inside of each. Refrigerate until ready to fill.

Bring milk, cream, thyme and bay leaf to a simmer in a small saucepan over medium-low heat, stirring occasionally. Meanwhile, melt butter in a skillet over medium heat, then add the flour, stirring constantly for about a minute until the mixture foams.

Whisk in the warm milk and continue to whisk for another minute, until the sauce begins to thicken. Remove the herbs, pour the mixture into a large bowl and whisk in the egg yolks, the 1/4 Cup of Parmesan cheese, salt and nutmeg. Let cool a bit.

In a large bowl, beat the egg whites and lemon juice with a hand mixer on low until foamy. Increase the speed to high and beat until soft peaks form. Gently fold 1/4 of the egg whites into the roux with a rubber spatula, then carefully fold in the remaining egg whites until just blended. Fold the Swiss cheese into the mixture.

Divide the mixture between the prepared ramekins and bake for 30 minutes, or until puffed and golden on top. Serve immediately, using additional thyme as garnish.

-heat milk, cream and herbs to a simmer-
-stir in flour to make a roux-
-when your roux foams, remove from heat and add egg yolks, Parmesan cheese, salt and nutmeg, set aside-
-beat egg whites to soft peaks-
-fold egg whites and Swiss cheese into  your roux-
-bake until puffed and golden on top-
-garnish with thyme and serve-

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