Soufflé with Egg

Ingredients

• 60 g Parmesan
• 100 g sun‑dried tomatoes (in oil)
• 4 tsp basil (chopped)
• 4 eggs
• pepper (ground)
• butter (for ramekins)

Instructions

1. 1.

   Grate the parmesan finely. Remove the tomatoes from the oil, drain and pat dry with paper towels, then roughly chop.

2. 2.

   Lining ramekins with butter and sprinkling 1 tsp parmesan in each. Add 1 tsp basil and a quarter of the tomatoes to each. Crack the eggs gently so the yolks remain intact, then pour whole into the ramekins. Season with pepper.

3. 3.

   Finally sprinkle the remaining parmesan evenly and bake in a preheated oven at 220 °C (200 °C fan‑forced; gas: level 3–4) for about 5 minutes to gratinate. Serve immediately.