This is a recipe I came up with in early spring to use up our excess of duck eggs we get. After trying microgreens from Twisted River Farm throughout market season I decided to add them to the souffle for some extra goodness and flavor.
Twisted River Farm is located near Mitchell, IA. For more info on the amazing microgreens and other produce available they can be found on Facebook or their website is www.twistedriverfarm.com.
4 duck eggs separated
8 oz cream cheese
1/4 cup of shredded cheddar (or your favorite type) more to sprinkle
Microgreens of your favorite variety (we are featuring microgreens from Twisted River Farm)
Salt and pepper to taste
Heat oven to 375F.
Beat eggs whites in a bowl until stiff peaks form.
In a separate bowl beat cream cheese until creamy, add in egg yolks and shredded cheddar cheese. Add salt and pepper if desired and beat until well blended.
Gently fold the eggs whites into the cream cheese mixture and pour into a 1-1/2 qt. baking dish sprayed with cooking spray.
Sprinkle a small amount of cheese on top and bake 24-26 minutes or until the top is puffed and golden brown.
Serve hot with microgreens liberally scattered on top.
The day I made this for the page was wet and rainy and we were impatient.This is never a good sign when working with souffle. We took it out of the oven too soon and it didn’t turn out properly but i have included an image from a food blogger to show how it SHOULD look when pulled from the oven and cooked properly. We did not include the microgreens in the picture as we weren’t able to plate the souffle.