Whether a simple cheese souffle or or something fancier involving lobster or asparagus, souffles are the pinnacle of egg dishes. Nevertheless, a lot of people are intimidated by souffles, there seems to be something arcane or magical about creating them, but in fact they're not difficult to make. This is a basic recipe that can be adapted in many ways and you can find a detailed tutorial on making souffles here. (Larger Image.) Serves 2.
*Cheese possibilities include gruyere, emmentaler, comte, chevre, brie, cheddar, manchego, blue, in fact, almost any cheese.
Additions: Almost anything is good. Whatever you add should be finely chopped so that it is both evenly distributed throughout the dish and so that the expanding eggs can lift it â€" chunks will fall to the bottom. Donâ€™t add more than about a half cup of the additional ingredient to the cheese mixture, and make sure whatever you add is well drained to avoid thinning the sauce. Lastly, additional ingredients should generally be cooked in advance.
Crab, lobster, crayfish
Spinach (an old standby), sorrel, arugula (be sure to squeeze all moisture out of these before chopping)