Egg Souffle Recipe
Ingredients
- 4 Tbsp (60g) unsalted butter
- 4 Tbsp (30g) all-purpose flour
- 2 ¼ cups (535ml) of whole milk
- ¾ tsp (3.75ml) salt
- Freshly cracked pepper to taste
- 1 clove garlic, minced
- 3.5 ounce (100g) of crumbled goat cheese
- 10 eggs, separated into yolks and whites
- ¼ cup (60ml) of fresh dill, chopped
- 1 tsp (5ml) fresh lemon juice
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