8 ounces cheddar cheese, grated
4 large eggs, separated
1 teaspoon dry mustard
1/2 teaspoon Tabasco pepper sauce
1 1/2 cups broccoli floret
4 English muffin halves, toasted
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Preheat the oven to 450.
Place the cheese in a bowl and beat in 3 egg yolks, the dry mustard, the Worcestershire and Tabasco. Season with salt and pepper. Toast the English muffin halves.
Beat the four egg whites until they form stiff peaks. Add just a small amount of the cheese mixture to the egg whites, then fold in the egg white mixture with the cheese mixture.
Place the toasted muffin halves in an ovenproof dish. Place the broccoli florets on top, then pour the mixture over the entire dish.
Bake for 8 to 10 minutes until the souffle rises and browns. Serve at once.