Flavored with Gruyere cheese, these souffles make a lovely brunch entree to serve with fruit or a green salad. With a pressure cooker, you don’t need to worry about overcooked eggs; it gives you creamy and tender eggs every time. The souffles can be prepared ahead and refrigerated for up to two days before cooking.
SERVES 6
INGREDIENTS:
- 1/2 pounds bulk pork sausage
- 6 large eggs
- 1 cup heavy cream
- 6 drops of Tabasco or another hot sauce
- 1 cup finely shredded imported Swiss cheese, preferably Gruyere
- 2 cups torn stale white crustless bread cubes
- 2 tablespoons finely chopped fresh chives, plus more (optional) for garnish
- 1 tablespoon finely chopped fresh flat-leaf parsley, plus more (optional) for garnish
- 2 cups water
INSTRUCTIONS:
- Coat the insides of six 4-ounce ramekins with nonstick cooking spray. In a small skillet over medium-high heat, cook the pork sausage until it is no longer pink, breaking it up as it cooks. Set it aside to cool.
- In a large mixing bowl, whisk together the eggs, heavy cream, and Tabasco. Add the shredded Swiss cheese, bread cubes, cooled sausage, chives, and parsley. Press down on the bread cubes to make sure they absorb the custard mixture. Scoop about 1/3 cup of the mixture into each ramekin and cover them tightly with aluminum foil.
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom of the cooker and stack the ramekins in the basket. Lock the lid in place and cook at high pressure for 7 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the ramekins from the pressure cooker. Remove the aluminum foil and blot any excess moisture on top of the soufflés. Tip each soufflé onto a plate and serve garnished with additional chives or parsley if desired.
