MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli Souffle
Categories: Vegetables, Cheese, Breads, Dairy
Yield: 10 servings

3 lg Eggs
4 tb Butter; divided
2 bn Broccoli
2 tb A-P flour
1/4 ts (ea) salt & pepper
1 1/2 c Milk
2 c Shredded Cheddar cheese;
- divided
1 ts Dijon mustard
2 tb Dry bread crumbs

Separate eggs; let stand at room temperature for 30
minutes. Grease ten 8-oz. ramekins 1 tablespoon butter;
set aside.

Cut broccoli into florets; peel and chop stems. Place
broccoli in a steamer basket; place in a Dutch oven over
1 in. of water. Bring to a boil; cover and steam for 4-6
minutes or until crisp-tender.

In a large saucepan, melt remaining butter. Stir in the
flour, salt and pepper until smooth. Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until
thickened. Add 1-1/2 cups cheese and mustard; stir until
cheese is melted.

Remove from the heat. Stir a small amount of hot mixture
into egg yolks; return all to the pan, stirring
constantly. Stir in broccoli. Allow to cool slightly.

In a large bowl, beat egg whites until stiff peaks form.
With a spatula, stir a fourth of the egg whites into
broccoli mixture until no white streaks remain. Fold in
remaining egg whites until combined. Transfer to
prepared dishes. Sprinkle with remaining cheese and
bread crumbs.

Bake on a rimmed baking sheet @ 350ºF/175ºC for 18-22
minutes or until the tops are puffed and centers appears
set. Let stand for 10 minutes before serving.

Elaine Luther, Homosassa, Florida

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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