This charming video inspires me to halve the recipe for my solo Christmas dinner entree. I’ll include some vegetables and leftover spiral ham.
Looks very good!
Sounds easy and fabulously flexible to add in whatever you’d like!
I wonder if instead of simply whisking the eggs with a fork you whip them vigorously in a stand mixer bowl using the balloon whisk. This should incorporate more air into the souffle and give it a higher rise?
You could, but I think not whipping the eggs is the “no-fuss” part of this recipe.