Casa del Granjero

Albuquerque, New Mexico

Specialty Recipe

Breakfast Swiss Souffle

"Add chunks of ham or chicken to this dish and you will have an outstanding luncheon entree. Everybody always wants to know the recipe." ...Victoria Farmer

Ingredients:

1 small loaf sourdough French bread, broken into small pieces

1/3 pound Swiss cheese, grated

1/4 pound Monterey Jack cheese, grated

2 cups milk

10 eggs, lightly beaten

1/4 cup dry wine

2 scallions, minced

2 teaspoons yellow mustard

salt (to taste)

1/4 teaspoon pepper, freshly ground

1 cup sour cream

1/2 cup Parmesan cheese, freshly grated

1 cup chunky salsa, your favorite

In a 9 x 13 x 2-inch buttered baking dish, place the pieces of bread. Sprinkle the two cheeses on top. In a large bowl, place the milk, eggs, wine, scallions, mustard, salt, and pepper. Beat the ingredients together well. Pour the mixture over the bread. Cover the baking dish with foil and refrigerate it overnight.

Remove the baking dish from the refrigerator and let it come to room temperature. Preheat the oven to 325 degrees. Bake the souffle for 1 hour or until it is firmly set. In a small bowl, place the sour cream and Parmesan cheese and mix them together. Spread the mixture on top of the souffle.

Return the souffle to the oven and bake it for 10 minutes more or until it is lightly browned. Remove the souffle from the oven and let it sit for 10 minutes. Cut it into squares. Place a spoonful of salsa on top of each piece (or on the side).

Serves: 12

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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