Step 1

Preheat oven to 200°C. Brush a 1.5L (6-cup) capacity ovenproof souffle dish with melted butter to lightly grease. Lightly dust with breadcrumbs. Place a baking tray in the oven.

Step 2

Melt the butter in a medium saucepan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat. Gradually pour in half the milk, whisking constantly with a balloon whisk until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined. Place saucepan over medium heat and bring to the boil, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce thickens. Remove from heat.

Step 3

Add the cheddar, chives and egg yolks, and stir until cheddar melts and the mixture is well combined.

Step 4

Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Add one-quarter of the egg white to the cheddar mixture and use a large metal spoon to fold until just combined. Add the remaining egg white and fold until just combined.

Step 5

Pour the souffle mixture into the prepared dish. Run your finger around the inside rim of the dish in the souffle mixture. (This will give the cooked souffle a "top hat" appearance.) Place souffle on preheated baking tray in oven and bake for 15-20 minutes or until golden brown and puffed (souffles are best when they're still slightly runny in the centre). Remove from oven and serve immediately.