Ramequins – Bread Cheese Wine Soufflé

This funny swiss leftover is something between fondue and cheese sandwich. All you need is old wine, cheese, white bread, eggs and a hot stove.

Preheat the stove to 200 degrees. Cut the bread with a bread knife into slices about two centimeters thick and place them in an ovenproof dish. Heat the milk and wine together in a small saucepan and then pour over the shape in drips. Work slowly and stir the bread from time to time, at the end each slice should have got a little liquid.

Let the butter melt in the now empty saucepan on the still hot stove top and separate the eggs at the same time. Empty the yolks to the butter and stir everything together well. Be careful that the saucepan is not too hot, otherwise the eggs will flocculate. It is best to take the butter off the hot stove top as soon as it is runny. Season the egg yolk butter with salt and nutmeg (freshly grated), stand.

Finely grate the cheese and whip the four egg whites with a hand mixer until stiff. Now empty everything together, i.e. egg yolks, egg whites and cheese over the rolls and stir the mixture well. Season briefly with salt and place in the hot oven for twenty minutes on a medium heat.

For this you need something fresh like green leaf salad. And three quarters of a bottle of chilled white wine you still have around.

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