Easy dish if mom has to make the breakfast on Mother’s Day!

Type: Breakfast or Tea Time
Serves: 4
Cooking time: 20 minutes
Difficulty rating: Easy
Occasion: Mother’s Day

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50 g Clover Butter
45 ml cake flour
dash cayenne pepper
2,5 ml each dry mustard and salt
250 ml Clover Milk
100 g Clover Cheddar Cheese, grated
4 eggs, separated

• Preheat oven to 180°C.
• Generously butter a 1½ litre soufflé dish, using some of the butter.
• Melt remaining butter in a sauce pan over medium heat.
• Add flour, cayenne pep¬per, mustard and salt; cook, stirring continuously, until bubbly.
• Remove from heat and gradually stir in milk. Re¬turn to heat and cook, stirring constantly, until sauce boils and thickens.
• Add cheese and stir until melted. Remove from heat; thoroughly beat in egg yolks. Set aside.
• In a large bowl, beat egg whites until they hold soft, moist peaks. Thoroughly fold about 1/3 of the beaten egg whites into cheese sauce to lighten it; then fold in remaining egg whites.
• Pour mixture into pre¬pared soufflé dish. With the tip of a knife, draw a circle on surface of soufflé about 2,5 cm in from rim of dish.
• Bake until top of soufflé is golden brown and center feels firm when lightly tapped (about 35 minutes).
• Serve immediately.