Savory Bread Soufflés
Savory Bread Soufflés - Beautiful and delicate accompaniment for soups or stews
Healthy, because
Even smarter
Nutritional values
Classics in a new outfit - but the plus points of the satiating side dish made of bread rolls remain the same: It is easily digestible and brings a relatively large amount of fibre onto the plate.
Who says that dumplings always have to be round? Here the popular Bavarian side dish is presented in a completely different form and provides a surprise at the table! If you want to spoil your guests with it, you can easily double or triple the ingredients.
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 333 mg | (8 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 3.4 mg |
Kitchen utensils
Preparation steps
Cut roll into cubes and place on a baking sheet. Toast in preheated oven at 200°C / 400°F until dry, about 5 minutes. Place toasted bread in a bowl.
Peel the onion and finely chop. Rinse parsley and marjoram, shake dry, pluck leaves and finely chop.
Melt butter in a pan. Sauté onion over medium heat until translucent, 3-4 minutes.
Add parsley, marjoram and bread cubes to the onion mixture. Remove from heat, mix everything together well and pour into a bowl.
Separate the eggs. In a bowl, whisk together yolks and milk and season with salt, pepper and freshly grated nutmeg. Pour egg mixture over the bread cubes and stir to combine.
In a large bowl, whisk egg whites with a pinch of salt until stiff. Gently fold egg whites into bread mixture.
Coat 2 ramekins with butter, then divide bread mixture between ramekins. Bake in preheated oven at 200°C / 400°F until golden brown, about 30 minutes.
Remove the ramekins from oven and let cool for 2 minutes before inverting ramekins onto plates and serving souffles.
