Air Fryer Arugula & Cheddar Egg Soufflés
Air Fryer Arugula & Cheddar Egg Soufflés
They sound fancy, they look fancy, and they taste fancy but these cheddar and arugula soufflés don’t take tons of effort to make. One bite and you’ll be hooked! But don’t stop there, try it again with different cheeses and greens to make it your own.
Ingredients
Directions
In a small saucepan over medium-low heat, melt the butter. Add the flour, whisking for 2 minutes. Gradually, pour in the milk, whisking continuously until thickened. Add the mustard, salt, and pepper. Quickly whisk in the egg yolks and cheese until melted. Remove from heat and stir in the arugula; set aside.
Preheat the air fryer to 330º F (160º C).
In a large clean bowl, using a hand mixer with clean beaters, beat together the egg whites and cream of tartar until stiff peaks form.
Fold ⅓ of the whites into the cooled cheese mixture. Carefully fold the cheese mixture into the remaining whites. Evenly pour the mixture into two greased 10-ounce ramekins. Place them in the air fryer and cook for 12-16 minutes, until lightly browned and puffed up. Serve immediately.
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Ingredients
Directions
In a small saucepan over medium-low heat, melt the butter. Add the flour, whisking for 2 minutes. Gradually, pour in the milk, whisking continuously until thickened. Add the mustard, salt, and pepper. Quickly whisk in the egg yolks and cheese until melted. Remove from heat and stir in the arugula; set aside.
Preheat the air fryer to 330º F (160º C).
In a large clean bowl, using a hand mixer with clean beaters, beat together the egg whites and cream of tartar until stiff peaks form.
Fold ⅓ of the whites into the cooled cheese mixture. Carefully fold the cheese mixture into the remaining whites. Evenly pour the mixture into two greased 10-ounce ramekins. Place them in the air fryer and cook for 12-16 minutes, until lightly browned and puffed up. Serve immediately.