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Bread soufflé with watercress, pepper sauce

Bread soufflé with watercress, pepper sauce

Vegetarian

A light and fluffy soufflé made with wholemeal bread, eggs, and watercress, baked in the oven and served with a pepper and soy sauce and a watercress sala…

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Recipe from Jozeil, MediaWiki default, NikiWiki and 1 other contributors (KochWiki), adapted by Recette de cuisine · · updated on

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Here is a lovely way to showcase watercress, beyond simply using it on a sandwich. This bread soufflé is served with a pepper sauce and a salad.

Ingredients and directions

  • Prep time10 min
  • Cook time20 min
  • Resting5 min
  • Total35 min
  • DifficultyEasy
  • Cooking methodfour
  • Vegetarian

Ingredients

4 people
  • $0.46
  • $1.40
  • $0.55
  • $0.90
  • $0.37
  • $0.14

Directions

  1. Preheat the oven to 180 °C (350 °F) with the top and bottom heating elements on, and the middle rack in the middle position.
  2. Remove the crust from the bread and cut it into small pieces. Pour the milk over it and let it stand for at least 5 minutes.
  3. Finely chop the watercress. Generously butter a large gratin dish. ≈ 3 min
  4. Combine the soaked bread with the eggs, watercress, and herb salt. Adjust the seasoning with pepper and a pinch of salt. ≈ 4 min
  5. Pour: Pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour
  6. Gild for 15 to 20 minutes. While that’s happening, prepare the pepper sauce and watercress salad according to their respective recipes.
  7. The soufflé is done when it is golden brown and a wooden skewer inserted into the center comes out clean. If it starts to brown too quickly before it is fully cooked, cover it with aluminum foil and continue cooking. ≈ 3 min
  8. Take it out of the oven, let it cool slightly, and then cut it into portions.
  9. On warm plates, pour a generous amount of sauce and place a portion of soufflé on top. ≈ 3 min
  10. Garnish with fresh watercress and serve immediately, while still hot. ≈ 10 min

Equipment

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Before you start

Ingredients

  • 400 g of wholemeal bread or wholewheat bread
  • 500 ml of whole milk
  • About 2 cups of fresh Watercress
  • 4 medium-sized eggs
  • 60 g of butter
  • 1 portion of vegetarian pepper and soy sauce
  • 1 serving of watercress and avocado salad
  • A handful of fresh watercress
  • butter for the dish
  • 1 tablespoon of salt for vegetables and herbs
  • Freshly ground pepper

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