Feta Cheese Souffles with Salad

Recipe by evelynathens




  • Preheat oven to 375 degrees F.
  • Butter 8, ½ cup ramekins and coat well with breadcrumbs, knocking out excess and reserving.
  • In a medium saucepan, melt butter over moderately low heat and whisk in flour.
  • Cook roux, whisking constantly, for 3 minutes.
  • Add milk in a stream, whisking.
  • Bring to a boil and remove from heat.
  • In a large bowl, whisk together ¾ cup cheese, milk mixture, yolks, sun-dried tomatoes, dill, and season to taste (careful – the feta is already quite salty!).
  • Beat whites until they hold stiff peaks.
  • Stir half of whites into cheese mixture to lighten and fold in remainder, gently but thoroughly.
  • Fill each ramekin halfway with soufflé mixture and divide remaining cheese among ramekins.
  • Fill with remaining soufflé mixture and sprinkle with reserved crumbs.
  • Put ramekins in a large baking pan and add enough hot water to reach halfway up sides of ramekins.
  • Bake in middle of oven until golden-brown, about 25 minutes.
  • Remove and let stand in pan 15 minutes.
  • Run a knife around edge of soufflés and invert onto a baking sheet.
  • (may be prepared up to 1 ½ hours in advance and kept at room temperature, or cover with plastic wrap and refrigerate up to 6 hours, no more, bring to room temperature before continuing).
  • Preheat oven to 425 degrees F.
  • Bake in middle of oven until puffed and golden-brown, 5-7 minutes.
  • Divide salad among 8 salad plates and put one soufflé atop each plate of greens.
  • Serve immediately.