Soak the breadcrumbs in the port for a few minutes. Drain them and mix with the cheese and softened butter. Mix in the egg yolks, season, and then fold in the stiffly whipped egg whites. Spoon into buttered ramekins and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 15 to 20 minutes. Smaller versions can be baked in paper cases for serving as finger food.
© 2000 Frances Bissell. All rights reserved.