Reviewed: May 15, 2007

FABULOUS! I scaled it up to 5 servings (although w/ other dishes it fed 6 adults & 2 kids...barely. I should have scaled it up to 8 & made the kids individually) but decreased the butter & flour for the roux by half. I used a full tsp of worcestershire & added garlic powder, salt & pepper. I cooked it in a 1 & 1/2 quart souffle for almost 40 minutes. The parmesan cheese on the top got a little brown so I tented it w/ foil. I think next time I may omit it on the top & just sprinkle some chopped chives instead. Thsi really impressed my guests...thank you. ;o)

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Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jan. 13, 2007

I made this single-serving recipe because my son was asking for a cheese souffle and no other family members like it. HOWEVER>>>>it was a huge success with everyone and I will make it again definitely! Yummy, easy, great for a different breakfast on the weekend.

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