Jeffrey Buben's Omelette Souffle with Red Wine Butter Sauce

Coburn Dukehart, NPR /

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Omelette Souffle

Serves 2

INGREDIENTS

4 eggs, separated

3/4 tsp salt

1/4 tsp freshly ground pepper

1/8 tsp freshly ground nutmeg

2 tbsp butter, softened

2 tbsp flour, for dusting

METHOD

Preheat oven to 375 degrees.

Brush the inside of a medium sized soufflé baking dish with softened butter and lightly dust with flour.

Separate the eggs. Whisk the whites until stiff.

Whisk the yolks until creamy and add seasonings.

Fold in eggs whites to yolk mixture and transfer to the prepared baking dish.

Bake at 375 degrees for six minutes until golden.

OPTIONAL

You can add minced fresh herbs such as chives, chervil, parsley or tarragon to the yolk mixture. You can also add gruyere cheese finely grated or your cheese of choice. A red wine butter sauce (see recipe below) with shaved fresh truffles is the ultimate option!

Red Wine Butter Sauce

INGREDIENTS

3 ounces red wine

1/4 ounce red wine vinegar

2 tbsp minced shallots

4 tbsp butter, unsalted and softened

salt and freshly ground black pepper to taste

METHOD

In a medium sauce pan over medium high heat, place red wine, red wine vinegar and minced shallots. Reduce this mixture until almost dry.

Remove from heat and whisk in the soft butter a little at a time until a rich and smooth texture is achieved.

Season to taste.

Spoon into the center of the omelette souffle and serve immediately.

OPTIONAL

Shave thinly sliced black perigord or white alba truffles over the souffle when serving.

Jeffrey Buben is owner and head chef of Vidalia restaurant in Washington, D.C.

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