Preparation time: 5 min
Cooking time: 35 min
Serves: 6
100 g butter, melted
125 ml (½ c) flour
500 ml (2 c) warm milk
45 ml (3 T) mozzarella, finely grated
30 ml (2 T) English mustard
15 ml (1T) dry thyme
3 asparagus, sliced
4 eggs, separated
50 g feta, crumbled
- Preheat oven to 200 °C. Grease 6 ramekins and set aside. In a small pot on low heat add butter and stir in flour. Cook for 5 minutes. Whisk in the milk until thick and smooth. Stir in mozzarella, mustard, thyme and asparagus.
- Allow the mixture to cool slightly and beat in egg yolks one at a time. Fold in feta and in a large, clean bowl whisk egg whites until they are stiff. Fold the egg whites into the cheese mixture a spoonful at a time, ensuring it is well incorporated before adding the next spoonful.
- Spoon mixture into ramekins and place in a roasting pan. Fill the roasting pan with boiling water until halfway up the side of the ramekin. Gently run you thumb along the inside of the ramekin to remove any excess mixture.
- Bake for 25 minutes or until golden on top.
