Ingredients
Method
1.Preheat oven to moderate, 180°C. Brush 4 x 1 1/2-cup ramekins with softened butter. Dust with breadcrumbs to coat.
2.In a bowl, stir potato, milk, cheeses and yolks together until smooth. Add peas and ham. Season to taste.
3.In a separate bowl, beat egg whites to soft peaks. Using a metal spoon, gently fold through potato mixture.
4.Spoon evenly among ramekins; place on an oven tray. Bake 30-35 minutes, until souffles are puffed, golden and just set in centre. Serve warm with salad.