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Goat Cheese Souffl

Goat Cheese Souffl

Ingredients for Goat Cheese Souffl

3rd Potatoes? 250 - 300 g 100 grams
Goat cheese from the role 2nd Eggs separately
1 tbsp chopped chives
1 tbsp chopped basil
1 tbsp Oil

Goat Cheese Souffl Directions

Oven (convection) to 180 degrees Celsius. Ausbuttern eggs cook until the edges and dust with flour. Peel the potatoes. Boil a potato, the other cut into fine dice and with the oil in a nonstick pan until golden brown. Do not add salt, allow to cool. Crumble goat cheese with 2 small egg yolks, chives, basil and cooked potato mix. Whites with a pinch of salt until very stiff and gently fold into the mixture. The crisply fried potato cubes in the eggs cook distribute No. 1 (alternatively ovenproof ramekins with 0.12 l) and give the goat cheese mixture over it. In a water bath at 180 degrees for 20-30 minutes. Serve with an arugula salad and tomatoes.


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