Instructions: Carefully separate the eggs.

Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with whisk. When blended and smooth, add the salt, pepper, nutmeg.

Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesnt burn.

Remove sauce from heat, stir in grated cheeses and allow to cool slightly. Whisk in egg yolks and chopped fresh herbs. Sauce should be thick and creamy.

Using a clean bowl and a whisk, beat egg whites until soft peaks form. Add half the whites to the cheese mixture, folding through carefully with flat spatula; then fold in remaining whites.

(Adding whites in two portions like this makes it easier to fold them through the mixture; it also makes sure you do not overbeat mixture and break down the aeration).

Pour souffle mixture into four greased individual souffle dishes to within 1cm of the top.

Bake in a moderate oven (350F) approx. 30 minutes until lightly golden brown. Serve immediately.

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