Gruyere Breakfast Souffle

If you've never made a souffle, you'll love this one. Combines the basics but with a slightly different technique and uses a different presentation.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 7  large eggs, separated,whites at room temperature
• 1 1⁄2 cups milk
• 1⁄2 cup  thinly-sliced scallion, including green part
• 6  tablespoons all-purpose flour
• 3  tablespoons butter
• 1  lb  grated gruyere cheese (4 cups)
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt

Directions

1. Whisk together yolks and milk.
2. In another bowl, put the flour and add the milk mixture in a very slow stream, whisking, to prevent any lumps.
3. In a large skillet, cook scallion in butter over moderately-low heat, stirring, until it is softened; add custard mixture and bring to a slow boil over moderate heat, whisking constantly (it will be very thick).
4. Add Gruyere and cook mixture, stirring, until cheese is just melted.
5. Transfer to a large bowl and season.
6. Preheat oven to 350F and butter a 13 x 9 pyrex baking dish.
7. Beat egg whites with soda, baking powder and salt until they hold stiff peaks.
8. Fold 1/3 of whites into cheese mixture to lighten.
9. Fold in the remaining white mixture, gently but thoroughly.
10. It is OK if there are a few white streaks.
11. Transfer soufflé mixture to the prepared dish, spreading evenly.
12. Bake in upper third of oven for 25-30 minutes, or until puffed and golden and tester comes out clean.
13. Serve immediately.
14. A SOUFFLE WAITS FOR NO ONE!