Servings: 2

butter butter
grated Parmigiana Reggiano grated Parmigiana Reggiano
8 oz whipped cream cheese [spreadable cream cheese works too] 8 oz whipped cream cheese [spreadable cream cheese works too]
1 egg 1 egg
a bit of freshly chopped chives, 2 tablespoons a bit of freshly chopped chives, 2 tablespoons
freshly ground black pepper freshly ground black pepper

Preheat the oven to 400°F / 200°C
Whisk the egg into the cream cheese
Stir in salt, pepper, and chives - all to taste
Butter two ¾ cup ramekins
Lightly coat the insides of the ramekins with the grated Parm
Fill the mix into the ramekins
Put the ramekins on a tray or foil lined oven proof plate
Bake for 20 to 25 minutes
Serve in the ramekins or let it cool a bit. It will deflate a bit, but it can be unmolded

* Source: Jacques Pépin Makes a Cream Cheese Soufflé: www.youtube.com/watch?v=oZL7Ccn4VBk  * Source: Jacques Pépin Makes a Cream Cheese Soufflé: www.youtube.com/watch?v=oZL7Ccn4VBk
**Cook's Note: Try this with Philadelphia Brand Whipped Cream Cheese w/Chives & Onions  **Cook's Note: Try this with Philadelphia Brand Whipped Cream Cheese w/Chives & Onions