* Exported from MasterCook *

EGGS BENEDICT SOUFFLES

Recipe By :from Mostly Hall Bed and Breakfast
Serving Size : 6 Preparation Time :1:30
Categories : 0-5G Low Carb Egg Souffle


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SOUFFLES
8 lg eggs
1/2 cup whipping cream
1 cup ham -- finely chopped
1 cup swiss cheese
1 pinch salt
FOR HOLLANDAISE
6 lg egg yolks
2 tbsp lemon juice
1 pinch cayenne pepper
1 1/4 cups unsalted butter
melted and cooled slightly
salt
white pepper -- freshly ground

FOR SOUFFLES: Preheat oven to275°F-130°C. Generously butter six 3/4-cup custard cups. Line bottoms with waxed paper or parchment. Whisk eggs with cream in large bowl to blend. Mix in ham, cheese and salt. Divide mixture among cups. Place in heavy large baking dish. Add enought hot water to dish to come half- way up sides of cups. Bake until souffles remain firm in cehter when gently shaken, about 75 mniutes.
Meanwhile, prepare HOLLANDAISE: Whisk yolks, lemon juice and cayenne in top of double boiler over simmering water until slowly dissolving ribbon forms when whisk is lifete. Gradually whisk in butter, removing pan from over water briefly if drops of melted butter appear. Season with salt and pepper. Keep warm in top of double boiler over warm water while souffles are cooking. Remove souffles from water. Run small sharp knife around sides to loosen. (They recommend serving on English muffins, but I thought they sounded good enough to eat by themselves--or perhaps someone has an Atkins-legal bread recipe that we can toast and serve the souffles over.)
















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Per Serving (excluding unknown items): 667 Calories; 64g Fat (86.0% calories from fat); 20g Protein; 3g Carbohydrate; trace Dietary Fiber; 623mg Cholesterol; 461mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 11 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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