Spring Soufflé

I love eggs. I love all meals including eggs, and breakfast is my absolute favorite meal of the day. For this recipe, I was inspired by the most brilliant brunch cookbook from Fairholme Manor in Canada. I made this for Pegs and myself today and can be a great brunch-party dish!

Serves 4

5  large eggs

3  green onions, chopped

6  shitakes, diced

¼ C  milk (hemp, coconut, any kind)

3 TBLS  cream cheese (I used Leaf vegan Onion Chives which was DEVINE!)

2 TBLS  Dijon mustard

½ tsp  salt

¼ tsp  pepper

1 large pinch basil

1 large pinch cayenne

~Whisk together eggs, milk, cream cheese, Dijon, basil. Once mixed, then mix in onions, and shitakes. Season with salt, pepper, and cayenne.

~Pour into well-greased 4” soufflé dish, 4 ramekins, or 6 cupcake dish. At this point, you can seal the dish and refrigerate until the next day.

~Bake in 350°F oven for 45min to 1hour, or until puffy around the edges and a tester (sticking knife into one) comes out clean.

~Sprinkle top with parmesan cheese and serve immediately!