This year he made me a smoked salmon souffle for brunch. For specific measurements, check a cook book. Ken uses Fannie Farmer.
Make a cheese sauce with yolks.
Set aside to cool.
Whip egg whites to stiff peaks.
Combine the two and fold gently
Place in the souffle dish.
Pour boiling water into a pan and set the souffle in the pan of water.
Place in the pre heated oven
Remove gently from oven when done
Serve warm. Enjoy. Thank you. Ken!