Soufflé Surprise

Poached-Egg Soufflé


Poach 4 eggs. Blot dry with paper towels, then roll in grated Parmesan cheese.

Fill dish full with soufflé mixture. Space the eggs over this layer. Put a dot of soufflé mixture on the outside of the dish in line with each egg to mark its place.

Now cover with remainder of soufflé mixture. Level off top, push away from sides, and then with the back side of a knife cut the top into quarters between the dots of soufflé on the outside. Thus when it is baked you can serve the soufflé knowing where the eggs are located. Let the dots of soufflé bake on the outside to be doubly sure where the eggs lie.