HAM CHEDDAR CHIVE SOUFFLE

Light, fluffy cheese soufflés are impressive yet easy to make, and endlessly adaptable to savory flavors. For a delightful brunch or light supper, try this recipe for ham cheddar chive soufflés. The combination of salty ham, sharp cheddar and zesty chives makes a perfect flavor profile in soufflé form. With just a few additional ingredients to boost nutrition, you can have individual soufflés on the table in under an hour. Read on for step-by-step instructions and pro soufflé tips.

Finely Diced Ham

For best texture and distribution of flavor, finely dice about 1/2 cup cooked ham. Opt for quality deli ham or bake your own bone-in ham.

Finely mincing the ham helps it blend into the soufflé batter smoothly. Larger chunks may sink to the bottom during baking.

Prosciutto, country ham or Canadian bacon would also work beautifully in place of traditional sliced ham.

Other Meat Options

Chicken, turkey, bacon or sausage can be subbed in for the ham if desired.

Shredded Sharp Cheddar

For ideal melting and gooey cheese flavor, shred about 1 cup extra-sharp cheddar. The intensity and saltiness of sharp cheddar balances nicely with eggs.

Grate the cheese yourself right before preparing the soufflés for best flavor. Pre-shredded cheese contains anti-caking agents.

Other options like gruyere, gouda or smoked gouda would work too.

Add Some Parmesan

For more complexity, add 1/4 cup freshly grated parmesan. Its saltiness boosts cheesy flavor.

Fresh Snipped Chives

Chives add color, freshness and subtle onion flavor to the soufflés. Snip about 2 tablespoons fresh chives nice and fine.

If you don't have fresh chives, opt for dried chives instead of onion powder, which can turn bitter when cooked.

Other fresh herbs like dill, thyme, parsley or tarragon would also pair well with cheddar and ham.

Eggs and Milk

As the foundation of the soufflé base, eggs and milk provide protein and structure. 4 large egg yolks and 2 whole eggs are ideal for 6 individual soufflés.

Beat the eggs and 1/4 cup milk together well before slowly whisking into the cheese to prevent curdling.

You want a smooth, thickened base that coats the back of a spoon.

Half-and-Half for Richness

For ultra-decadent soufflés, substitute half-and-half for the milk.

Baked in Ramekins

To form individual ham cheddar chive soufflés, lightly butter and flour six 6-8 ounce ramekins. This prevents sticking.

Divide the soufflé base between the prepared ramekins. Tap gently to dislodge air bubbles.

Bake in a 375 degree F oven for 20-25 minutes until puffed high and golden brown on top when done.

How to Serve

For the classic presentation, serve soufflés straight from the ramekins topped with extra snipped chives.

You can also gently run a knife around the edges and carefully invert each soufflé onto a plate.

Enjoy them immediately while still light and fluffy!

Conclusion

Ham, cheddar and chives are a match made in soufflé heaven. With just a handful of ingredients and a few easy techniques, you can have impressive individual soufflés ready to serve. Light yet creamy, with a delicious interplay of textures and flavors, this adaptable recipe makes an elegant brunch dish or light weeknight supper. Soufflés sound fancy but are actually simple to master!

FAQs

1. How do I prevent the soufflés from deflating?

Don't open the oven during baking, and serve them immediately once done.

2. Can I make one large soufflé instead?

Yes, bake in a 1.5 quart buttered soufflé dish for 30-40 minutes.

3. What sides go well with them?

A simple green salad or roasted asparagus are perfect accompaniments.

4. Can I prepare the base ahead of time?

Yes, make the base up to 2 days ahead. Gently reheat before baking.

5. How do I know if they’re done?

Test for doneness by gently shaking. They should be tall, golden, and just barely set in center.