Still not sure what to do for lunch? Consider Chef Jeff's Mini Cheese Soufflés, as featured on today's episode of Good Day Utah!
¼ cup + 2 tbsp. grated Parmigiano Reggiano cheese4 lg. egg yolks, + 7 lg. egg whites1 tsp. Dijon mustardPreheat your oven to 375. Melt the 2 tbsp. butter and brush the 4 souffle dishes with the butter, then coat each with the 2 tbsp. of grated Parmigiano Reggiano cheese.
Simmer for 3 minutes. Pour the mixture into a lg. mixing bowl and allow it to cool. Once its at least down to room temperature, stir in the 4 egg yolks, sherry, gruyere cheese, sour cream, salt, Dijon, mustard powder, cayenne, and the ¼ c. Parmigiano cheese.
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