From Jerry Taunfeld, author of The Herbal Kitchen (William Morrow, 2005), this is a very impressive looking souffle which is amazingly quick and easy to make. Bon appetit!


3 T. fine dry breadcrumbs
1/2 cup milk
8 large eggs, separated
2 T. chopped tarragon
2 T chopped chives or green onions
1/2 tsp salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups shredded Gruyere cheese
2 T unsalted butter

Preheat oven to 400. In large mixing bowl, stir breadcrumbs into milk. Soak until pasty, 10-15 minutes. Whisk in egg yolks, herbs, salt and pepper. Stir in 3/4 cup of the cheese.

About 20 minutes before serving, beat egg whites with electric mixer until they form very soft peaks. Scoop whites into the yolk mixture and quickly fold them in.

Heat a 12 inch ovenproof skillet over medium heat. Add butter and swirl until melted and sizzling. Pour remaining batter into pan and sprinkle with rest of the cheese. Immediately put skillet on middle rack of over and bake 15-17 minutes or until puffed and deeply browned. Serve souffle immediately, using large spoon to scoop onto warm plates.