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Preheat the oven to 200C/gas 6.
Butter 2 squares of parchment paper (measuring 12cm by 12cm) and place on a lightly buttered baking sheet.
Place the butter, flour and milk in a small saucepan and bring to the boil, whisking continuously. Season to taste.
Lower the heat and simmer for another 2-3 minutes, until the mixture thickens and forms a smooth sauce. Remove from the heat.
Whisk the egg whites until stiff.
Stir 1egg yolks into the sauce.
Remove 1 tablespoon of the sauce, cover and set aside.
Transfer the remaining sauce to a large bowl and fold in one-third of the egg whites to loosen the mixture. Carefully fold in the remainder.
Divide the mixture between the buttered parchment and bake for 10 minutes, until the soufflés are puffed up and lightly golden.
Whilst the soufflés are cooking, heat the cream, Gruyere and Parmesan in a frying pan and season generously.
Whisk in the 2 remaining egg yolks and the reserved tbsp of sauce and bring to a gentle simmer.
Remove the soufflés from the oven. Spoon the sauce into a shallow bowl and place omelette in the middle. Garnish with chives and serve at once.
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