Cheese souffle breakfast recipe with Tarragon twist
A detailed kitchen note outlines making a cheese souffle for breakfast. It covers prepare the dish with butter and Parmesan, prepare a cheese sauce, fold in beaten egg whites, bake at 375 to 400 degrees, and notes on texture. The editor suggests cheddar or Swiss blends and mentions a source recipe by Craig Claiborne.
MENTIONED IN THIS ARTICLE
Wings Books
Craig Claiborne
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