Souffle De Tomate (Tomato Souffle) Recipe #233290
Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.
32 min | 20 min prep
SERVES 4
- 4 large tomatoes
- 3 egg yolks
- 2 tablespoons breadcrumbs
- 1 tablespoon chives
- 2 egg whites, beaten
- Halve the tomatoes and remove the seeds.
- Scoop out the pulp and chop very fine.
- Add the egg yolks and the bread crumbs to chopped tomato.
- Fold in beaten egg whites and spoon mixture into the tomato shells.
- Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
- Serve immediately.
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5 stars