Savory souffles

Souffles are pretty easy to do once you've got the hang of separating eggs and whipping them into stiff peaks and folding them in (MAFC I 157). Once you have the trick of this, it's possible to vary this infinitely by adding leftovers to the bottom of the dish before turning in the souffle mixture, or putting half the mixture in and then the leftovers, and then the rest.

And of course you can vary the condensed cream soups many, many ways. Campbell's Cream of Celery is a good base for fish souffles, as is Cream of Shrimp (MAFC I pp. 166-171). The Campbell's Cream of Chicken and Herbs is a good base for poultry souffles. Cream of Mushroom with Roasted Garlic is good too. These taste less like, well, canned soups!

Serves 4 as a starter

Preheat the oven to 425

1 10oz can cream of mushroom soup (or cream of chicken, cream of broccoli, etc.)
4 egg yolks
4 egg whites
OPTIONAL: grated cheddar cheese

In bowl combine soup and yolks.
Beat egg whites until stiff.
Fold into soup mixture.
Turn into a buttered one-liter souffle or casserole dish (olive oil spray is fine) or individual souffle dishes. The mixture should fill just over half of the dish.
Sprinkle with grated Parmesan cheese if desired.
Bake at 425 for 25 minutes (15 minutes for individual ones).
Serve immediately.

http://www.grouprecipes.com/94083/simple-spinach-souffle.html
2 eggs
1 can cream of mushroom soup
1 small onion, chopped
1/8 tsp. garlic powder
1/2 tsp. salt
1-10 oz. pkg. frozen spinach, thawed and drained
1/8 tsp. nutmeg

1. Heat oven to 350
2. Put eggs, soup, onion, garlic powder and salt into blender and blend for 30 seconds
3. Add spinach and nutmeg and blend for 30 seconds
4. Pour into an ungreased casserole dish
5. Bake 50-60 minutes

Shirred eggs -- Oeufs sur le plat -- Oeufs miroir

I know I saw The French Chef episode called "Elegant Eggs" (the video in a new window) with these cool eggs. But I had forgotten it (as I have most things I saw in the 1960s). So it was with a sense of revelation that I discovered a new (to me) way to fix eggs. And super fast (MAFC I p. 122) and so versatile. You can throw anything on them, almost, including chicken livers!--Julia puts this first! 

Plain (or with cream and cheese) it takes only 5 minutes. With sauteed chicken livers it takes 10 minutes. And they really do come out "perfect," as she says in the video.

Serves two as a first course

2 eggs
olive oil cooking spray
[optional:] 2 tablespoons cream or crème fraiche
[optional:] 2 tablespoons grated Parmesan or Swiss cheese
[optional:] chopped herbs or scallion tops

1. Heat the broiler and place the rack in the closest position to it. 
2. Place a half sheet or shallow pan over two burners on high heat and add 1/4 inch water. 
3. Spray small two shallow dishes (3-4" diameter) or ramekins with olive oil cooking spray, place them in the water, and carefully crack an egg into each.
4. Season lightly with salt and pepper (remember the cheese will add some saltiness).
5. [optional:] Spoon one tablespoon of the cream over each and grate about 1 tablespoon of the cheese on them.
6. When the eggs have just begun to set on the bottom (you see the first white), place the pan of water under the broiler so the eggs are almost touching the flame. 
7. Broil for 30 to 60 seconds or until the top has just begun to bubble and set.
8. Garnish with chopped herbs or scallion tops.

VARIATIONS:

Oeufs sur le plat avec leur foies de volailles 

Serves two as a first course

2 eggs
olive oil cooking spray 
1/4 pound chicken livers
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons Port, Madeira, Muscatel, or other fortified wine

[optional:] chopped herbs or scallion tops

1. Heat a small skillet over high heat.
2. Dry the livers on paper towels. Season them.
3. Heat the broiler and place the rack in the closest position to it. 
4. Place a half sheet or shallow pan over two burners on high heat and add 1/4 inch water.  
5. Add the butter and olive oil to the skillet, and when the foam subsides, add the livers. Saute 5 minutes, tossing once or twice so that all the surfaces are browned. When done, the livers will be springy to the touch. Or poke and peek at one. The interior should be rosy pink. Remove to a warm plate and season again if necessary.
6. Spray small two shallow dishes (3-4" diameter) or ramekins with olive oil cooking spray, place them in the water, and carefully crack an egg into each.
7. Season lightly with salt and pepper (remember the cheese will add some saltiness).
8. [optional:] Spoon one tablespoon of the cream over each and grate about 1 tablespoon of the cheese on them.
9. When the eggs have just begun to set on the bottom (you see the first white), place the pan of water under the broiler so the eggs are almost touching the flame. 
10. Broil for 30 to 60 seconds or until the top has just begun to bubble and set.
11. Garnish with the livers and chopped herbs or scallion tops.