ReceptnaptárSteamed ham and potato soufflé
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Ingredients
Method
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- Beat the butter with the 2 eggs and the salt until fluffy.
- Add the cooled mashed potato and mix well.
- Fold in the chopped ham.
- Spoon into a soufflé dish or ovenproof dish that has been buttered and dusted with breadcrumbs.
- Pour 2-3 cm of hot water into a larger pan, stand the dish in it and cover.
- Steam over gently simmering (not boiling) water for about 45 minutes until set.
- Alternatively, bake in a 180 °C oven in a water bath for 40-45 minutes until risen.
- To serve, drizzle with hot melted butter or lard.
- Serve at once, warm, as it sinks as it cools.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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