Mother’s Day Souffle
The snack I’ll show you is a Mother’s Day Soufflé. My parents and I like eating this meal at breakfast on Mother’s Day and my mother’s birthday. I always need help making this meal with my dad. This meal is not difficult at all. It’s really easy, and it takes about two hours to make. This meal fills up four hungry people’s tummies. To make this meal you’ll need:
Three large eggs
Two cups of milk
Eight slices of white bread
¼ pound of Munster cheese
Two ounces of Prosciutto
½ tea. Kosher salt
First things first! Cut the crust off of the white bread. Be careful you don’t squish the bread! I sometimes share eating the crust of the cut bread with my brother, but I sometimes sneak eating the crust of the bread by myself. Now, butter up a baking dish and put four slices of non crust bread in the dish so there is an even layer of non crust bread. Cover the layer of non crust bread with a layer of Munster cheese. I use Munster cheese because it’s sweet, and it melts well. Cover that layer with a layer of prosciutto. Now put another layer of non crust bread evenly on top so all of the sandwiches are the same size.
Set the baking dish off to the side. Crack the eggs in a separate bowl. This is where my dad helps. He cracks the eggs because one time when I cracked eggs I missed the bowl and the yolk landed on the paper towel I used to crack the eggs and the egg whites dripped down my hands. So, I don’t crake eggs anymore.
Now that we got a little off track, pour the milk in the bowl that has the eggs inside of it. Mix that up and pour it onto the sandwiches.
Cover the top of the baking dish with plastic wrap, and refrigerate for one hour. (One hour later,) Preheat the oven to 350 degrees F. (350 degrees later,) Uncover the sandwiches, and bake them for 40-45 min. The soufflé is done when it has turned into a golden brown color. Ask a grown up for help to take the soufflé out of the oven. Serve hot! And dig in!
Some seasonings are salt, pepper and a few hot sauces, ext.
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