Steamed lox soufflé

Prepare a light roux add powdered mustard and pepper but no salt (lox is salty) diced onion, minced garlic.

Add milk and a splash of wine.

Separate two eggs, white into a mixing bowl, yolks into a ramekin.

Grate Parmesan cheese, scoop bits of cream cheese. Prepare (cut up) lox.

Temper the yolks with with the sauce and remove from heat. Add everything together. I added capers and lox but you could use anything.

Whip the whites. This gave me the chance to play with the immersion blender. This is the fun part. I used the whip attachment. (Once I used a wire wisk inserted into a power drill, that was fun too.) This time I added a little sugar and cream of tarter to help the egg whites but it isn't necessary.

Fold the sauce with all the tasty bits into the egg whites. Transfer the foamy mass into the right size bowl, place the bowl in a larger pan of simmering water, cover and allow to steam for abut 10 minutes.

It deflates immediately, but that's OK.

My cast iron pan has a lid with bumps on the inside designed to allow moisture to drip evenly back onto whatever is cooking inside. It's fine if moisture falls on your steamed souflé, it won't hurt it.

This was incredibly delicious. Egg and cheese, how can you go wrong? This particular brand of lox is a bit too salty. Anything would have worked. Regular salmon, any fish, ham, bacon, broccoli, anything.