Goat's cheese and chive souffles

These light-as-air soufflés have a delicious cheese flavour.

• melted butter, to grease
• 1/4 cup dried breadcrumbs
• 40g butter
• 2 tablespoons plain flour
• 1 cup milk
• 100g soft goat's cheese, crumbled
• 1 tablespoon finely chopped chives
• sea salt flakes and freshly ground black pepper
• 3 eggs, separated
• 500g baby truss tomatoes
• olive oil spray
• crusty bread, to serve

Energy 868kJ	Fat saturated 8.00g
Fat Total 13.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 11.00g	Dietary Fibre 1.00g
Protein 10.00g	Cholesterol 137.00mg
Sodium 199.18mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Lightly brush 6 x 3/4-cup capacity ovenproof ramekins, souffle dishes or bowls with the melted butter. Coat the inside of each dish with the breadcrumbs, shaking out excess.

2. Step 2

   Melt the butter in a small saucepan over medium heat. Remove from the heat and add the flour, stirring until well combined. Return to the heat and cook for 30 seconds or until bubbly. Remove from the heat and gradually add the milk, stirring constantly. Return to the heat and cook, stirring, until the mixture thickens and boils. Reduce the heat to low and simmer for 1 minute. Remove from the heat and stir through the goat's cheese and chives. Cool for 5 minutes. Add the egg yolks and stir until well combined. Season with the salt and pepper.

3. Step 3

   Meanwhile, line a baking tray with baking paper. Place the tomatoes on the tray and spray with olive oil spray. Sprinkle with salt and pepper. Bake for 20 minutes or until tender.

4. Step 4

   Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Add a quarter of the egg whites to the cheese mixture and gently fold with a metal spoon until just combined. Fold remaining egg whites into the mixture until just combined. Spoon into the prepared dishes.

5. Step 5

   Place the dishes into a roasting pan. Add boiling water to the pan until it reaches halfway up the sides of each dish. Bake for 20 minutes or until puffed and golden. Serve with the tomatoes and crusty bread.