Organically Raised by Anni Daulter

Author:Anni Daulter
Language: eng
Format: epub
Publisher: Rodale
Published: 2010-01-20T05:00:00+00:00

Stuffing

¼ cup butter

½ cup onion, chopped

½ cup celery, chopped

1 garlic clove, minced

1 teaspoon ground flaxseed

½ teaspoon fresh sage, chopped

3 cups dry sourdough bread cubes

¼ cup vegetable broth

½ teaspoon fine-grain sea salt

½ teaspoon freshly ground black pepper

Soufflés

6 eggs

½ cup shredded Monterey Jack cheese

½ cup mild Cheddar cheese

½ cup sour cream

1. Preheat the oven to 400°F. Coat a large muffin pan with organic canola oil.

2. To make the stuffing: Melt the butter in a skillet. Add the onion, celery, garlic, flaxseed, and sage. Cook until the onion is soft and caramelized. Add the bread cubes, broth, salt, and pepper. Stir until combined. Remove from the heat and set aside.

3. To make the soufflés: Press the stuffing mixture in the bottom and along the side of each prepared muffin cup. Crack an egg in the bottom of each stuffing-lined muffin cup. Sprinkle each with a generous portion of the Monterey Jack and Cheddar.

4. Bake for 20 minutes, or until the middle has set. Let the soufflés stand for 5 minutes before serving. Serve each with a dollop of the sour cream as a dipping sauce.

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