Rising eggs

This week the delivery included parsley, red leaf lettuce, romaine, snap peas, bok choy, and radishes. And more eggs.

Since I still have some eggs left from last week I decided to make a souffle. I used this recipe (http://www.epicurious.com/recipes/food/views/HERBED-PARMESAN-CHEESE-SOUFFLE-4472) and it work out great.

Egg whites whipped till stiff about to be folded into the souffle base.

Finished souffle. Fully cooked, unlike the last time I made one and served at a baby shower and served undercooked eggs to pregnant women.

I also made salad with homemade vingarette. Very French and a great way to spend an evening.