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Nutrition Facts
Serving Size 1 (217g) Recipe makes 4 servings
Calories 106
Calories from Fat 34		(32%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 141mg		47%
Sodium 93mg		3%
Potassium 486mg		13%
Total Carbohydrate 12.8g		4%
	Dietary Fiber 2.5g	10%
	Sugars 5.4g
Protein 6.2g		12%
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Souffle De Tomate (Tomato Souffle)

Recipe #233290 | 32 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Midwest Maven
Jun 7, 2007

Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.

SERVES 4 (change servings and units)

Ingredients

4 large tomatoes
3 egg yolks
2 tablespoons breadcrumbs
1 tablespoon chives
2 egg whites, beaten

Directions

1
Halve the tomatoes and remove the seeds.
2
Scoop out the pulp and chop very fine.
3
Add the egg yolks and the bread crumbs to chopped tomato.
4
Fold in beaten egg whites and spoon mixture into the tomato shells.
5
Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
6
Serve immediately.

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Featured Reviews for This Recipe

From: Sarah in New York

On Jun 30, 2008

These were pretty good. I think they needed salt though. I would advise salting the inside of the tomatoes before putting in the filling. Other than that, they were yummy! Made for ZWT 4.

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From: ElleFirebrand

On Jun 24, 2008

Clearly, I did not beat my egg whites enough. They failed to "rise" souffle style, and instead ended up with a very soft filling. We broiled these at the end to add some more browning. The taste was great and they are worth trying again. Made for ZWT 4 - Daffy Daffodils!

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From: Julie B's Hive

On Nov 6, 2007

Made just half the recipe as there were only the two of us. Worked in a little S&P and Parmesan cheese also. These were excellent, hubby was generous and left me with a half while he gobbled up the rest. Had to use supermarket tomatoes though, shucks, all garden ones are now gone. Special request from hubby-hmmm, make these again! Thanks for sharing the recipe.

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From: Kumquat the Cat's friend

On Jun 17, 2007

Extremely easy and very tasty! BF liked this too. I added 2 tablespoons freshly grated parmesan which I had in the fridge, used 3 large tomates instead of 4 and added salt and pepper, to taste. Was a first time souffle for me, and it seemed very easy! I used an electric hand beater to beat eggs, starting on slow and increased spead. So much fun to successfully make a souffle! Did not sink at all:D

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