Wonderful tasting souffle--first time making a salty one. If you use the smaller ramekins (the single portion ones), you may want to cut the time in half and keep an eye on it. I cooked this for 30 minutes, and it deflated in the oven. Also, if you do not plan to pair this with wine, you may want to cut down the salt. But I am pretty sensitive to salt, so you may want to make it as stated and then adjust the salt from the second time on. All in all, I would make this again! Pretty simple to make and it's a keeper for me. I'm still learning about souffles, but plan to keep making various ones until I master it.