Modes

Ingredients

• 8 large eggs

• ⅓ cup half-and-half or milk substitute

• 1 teaspoon Dijon mustard

• 1 teaspoon salt

• Freshly ground black pepper, to taste

• ½ pound Mexican-style chorizo sausage, cooked and drained

• 2 ounces cheddar cheese, freshly shredded

• 3 Tablespoons freshly chopped chives or green onions

• 6 Tablespoons crème fraîche or sour cream

Instructions

Prepare the Oven and Ramekins

Preheat the Wolf Convection Steam Oven to 210°F in Steam mode.

Lightly coat 6 ramekins with oil or butter.

Prepare the Egg Mixture

In a 4-cup glass measuring cup or medium bowl, combine the eggs, half-and-half, Dijon mustard, salt, and freshly ground black pepper.

Whisk until thoroughly combined.

Assemble the Soufflés

Divide the cooked chorizo, cheddar cheese, and 2 Tablespoons of the chives evenly among the prepared ramekins.

Carefully pour the egg mixture into each ramekin.

Arrange the ramekins on the perforated pan.

Steam

Place the perforated pan in rack position 2 of the Wolf Convection Steam Oven.

Steam for 18 to 20 minutes.

Remove the ramekins from the oven and allow the soufflés to rest for 5 minutes. The centers will puff during steaming and deflate slightly after they are removed from the oven.

Serve

Top each soufflé with crème fraîche or sour cream.

Garnish with the remaining chives and serve warm.