Cream Cheese and Herb Toast Soufflés

cook 10 mins
  • 4 large slices of rustic-style bread, such as sourdough
  • 3 large eggs, separated
  • 75 g (3 oz) cream cheese with garlic or herbs
  • 3 tablespoons mixed chopped herbs, such as oregano, parsley, chives and dill
  • 50 g (2 oz) Parmesan cheese, finely grated
  • salt and pepper
  • baby leaf and herb salad, to serve
  • Toast the bread under a preheated hot grill for 1 minute on each side, or until toasted and golden.
  • Meanwhile, beat together the egg yolks, cream cheese, herbs and cheese in a large bowl, then season with salt and pepper.
  • Whisk the egg whites in a clean bowl with a hand-held electric whisk until they form soft peaks, then gently fold into the herby cream cheese mixture until just combined.
  • Spoon the mixture over the hot toasts and cook under a preheated medium grill for 3–5 minutes until puffed up and golden.
  • Serve with a baby leaf and herb salad.
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