• Adjust rack to middle position and preheat oven to 425. Wash and dry produce. • Place 1 TBSP butter in a small microwave- safe bowl. Microwave until softened, 10-15 seconds. • Brush the insides of two small oven-safe bowls or ramekins (four bowls or ramekins for 4 servings) with softened butter. (TIP: Each bowl should have approximately a 2-cup capacity.) Divide half the panko between bowls (we used 2 TBSP panko per bowl). Working one at a time, turn each bowl to coat the bottom and sides with panko; invert bowls and tap out any excess. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. Reserve 2 TBSP cheddar (4 TBSP for 4) in a separate small bowl.

• Gently crack one egg* into a third small bowl. Using a spoon, carefully scoop out yolk (careful not to break it!) and transfer to a separate small bowl. Transfer egg white to a large bowl. Repeat with remaining eggs, transferring yolks to same small bowl and egg whites to same large bowl. • To bowl with egg whites, add 1⁄2 tsp salt (1 tsp for 4 servings). Using an electric hand mixer (or a handheld whisk), beat whites until stiff, shiny peaks form, 2-3 minutes (5-10 minutes if using a handheld whisk). TIP: Stop beating as soon as stiff peaks form; overbeating will make the mixture difficult to incorporate in Step 4.

• Melt 2 TBSP butter with 1 TBSP olive oil in a medium pan over medium heat (for 4 servings, melt 4 TBSP butter with 2 TBSP olive oil in a large pan). Add scallion whites and cook, stirring occasionally, until softened, 1-2 minutes. • Sprinkle flour over scallion whites and cook, stirring frequently, until flour is lightly browned, 1-2 minutes. • Slowly whisk in milk. Cook, whisking constantly, until mixture thickens, 3-5 minutes. • Remove from heat. Stir in egg yolks, mustard, garlic powder, remaining cheddar, and a pinch of salt and pepper until thoroughly combined.

• Using a rubber spatula, gently stir 1⁄2 cup egg whites into pan with cheese base until no streaks remain. • Add another 1⁄2 cup egg whites and gently stir until just incorporated (avoid overmixing for the best texture!). Repeat with remaining egg whites. • Divide soufflé batter between prepared bowls or ramekins and sprinkle tops with reserved cheddar. Transfer to a baking sheet and bake on middle rack until soufflés are puffed up and firm in the center, 20-22 minutes. Wash out pan. TIP: Be sure to keep the oven door closed while soufflés bake or they will not rise properly!

• While soufflés bake, melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for cheese base over medium-high heat. Add remaining panko and toast, stirring, until lightly browned, 1-2 minutes. Remove from heat. Season with salt and pepper.

• Once soufflés have baked for 15 minutes, place green beans in a medium microwave- safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. • Microwave until green beans are tender, 3-5 minutes. Carefully uncover (watch out for steam!) and season with salt and pepper.

• Divide soufflés and green beans between plates (it’s OK if your soufflés flatten a bit once they’re out of the oven). Garnish soufflés with scallion greens and sprinkle green beans with toasted panko. Serve immediately. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.