Shirred Egg & Swiss Cheese Souffle

I would give credit for this recipe to the 2004 edition of the Dr. Atkins' Quick & Easy New Diet Cookbook, which was released following his death in 2003 by his widow, Veronica Atkins.

But I won't.  Their recipe as published was clearly never tested and didn't work.  The original recipe required you to place your souffle cups in a water bath before placing them in the oven.  The recipe didn't indicate whether the water was to be pre-heated or not.  I tried it both ways, and even almost tripling the cooking time, it never came out with the eggs whites fully cooked.  Only since I stopped using the water bath altogether, and started playing around with the cooking times and temperature, has the dish come out right.

After four or five attempts at this recipe, I have unlocked its secrets.  The ingredients are just plain simple, but the effect of the dish is sublime.  Have this and a Mimosa for breakfast, and you have a "très elegant" menu indeed!

By the way, the term "shirred" refers to eggs that have been baked in the oven in a flat bottom dish.  If the dish had been cooked the way it originally was presented in the Atkins cookbook, in a water bath, or bain-marie, the French would call that oeufs en cocotte.

Ingredients
4 large eggs
1 cup grated Swiss or Gruyere Cheese
1/2 cup grated Parmesan Cheese
1/2 cup, less two tablespoons, heavy cream
salt & pepper
non-stick butter-flavored cooking spray (like, Pam)

The Recipe

Pre-heat oven to 375 degrees. In two eight-oz souffle cups, coat the inside with the non-stick cooking spray.  Crack two eggs into each cup.  Salt and pepper the eggs.

Heat the cream in the microwave on high for thirty seconds.  You want the cream warm, but not hot.

Place the grated Swiss or Gruyere Cheese on top of the eggs in each cup, then add the Parmesan Cheese. Lastly, pour the cream over the cheese in each cup.  Salt and pepper the tops.

Place in the pre-heated oven on the middle rack for 23-25 minutes.  The cream should be bubbling a bit, and you will notice the souffle has risen slightly and the tops are just starting to brown a bit.

Remove from the oven, and turn out the souffle from the cups onto a serving platter or bowl.