Do not be intimidated by the idea of souffle, it was never meant to stay puffy, by their very nature eggs will rise in the oven and fall by the time they get to the table. It's the taste and texture you are after and isince that is the case, smoked cheddar and dill will make everything great!
Makes 8 servings Takes: 20 minutes plus baking time of 20-30 minutes
6 tablespoons butter -- divided
1/2 cup garlic sprouts/ramps
6 tablespoons flour
3 tablespoons fresh dill -- chopped
2 1/2 ups whole milk
6 egg yolks
2 large egg whites
1/2 teaspoon cream of tartar
2 cups fresh baby kale
1 /2 cup each grated smoked cheddar and gruyere cheese
Preheat oven to 400 F, butter and crumb ramekins, set onto a baking sheet w deep rim.
Melt butter in a large pot, add ramps (or chives), stir 30 seconds, add flour and cook until bubbling for 1-2 minutes without browing. Stir in dill.
Gradually whisk in milk and simmer whisking often, stir in nutmeg and remove from heat. Stir in cheese and then chopped baby kale. Allow to cool for 3-5 minutes while you beat egg whites with cream of tartar.
Whisk yolks into milk mixture and whisk until fully blended
When whites reach firm peaks, fold yolk/cheese mixture into whites gently.
Pour into ramekins and bake for 20 minutes on convection or 30 on normal bake.
Top with more chopped dill.