Blue Cheese Walnut Souffle
Preheat oven to 375 degrees. Butter the interior of 4 ramekins and lightly coat the entire surface with the bread crumbs, making sure the crumbs adhere to the rim. In a small bowl, whisk the egg yolks, cheese, and walnuts to combine. Fold in the bread cubes: coat thoroughly. Allow to sit for 5 minutes. Whip the egg whites until stiff peaks form. Using your whisk, fold in 1/2 of the egg whites, mix to incorporate. Season highly. Using a rubber spatula, fold in the remaining egg white. Divide the mixture between the 4 prepared ramekins. Make sure to fill them up all the way, but do not touch the rims with any of the mixture. Place the ramekins on a baking sheet, and carefully place in the center of the oven. Bake for 15 minutes.
Recipe courtesy of Emeril Lagasse