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baked egg breakfast soufflé

★★★★★ 1
a recipe by
Marsha Gardner
Florala, AL

A few years ago we took some Alabama friends up to NY, Vermont and Montreal to see the sights and colors of fall in the Northeast. It seems like everywhere we stayed or ate there was a souffle of some sort on the menu. The Bed & Breakfast in Vermont served these one morning and wow were they good.

★★★★★ 1
serves 4-6
cook time 10 Min

Ingredients For baked egg breakfast soufflé

  • butter, unsalted for greasing ramekins
  • 4-6 lg
    eggs, depending on the number serving 1 egg 1 ramekin
  • 1/4 tsp
    kosher salt
  • 1/4 tsp
    freshly ground black or white pepper
  • pinch
    freshly grated nutmeg
  • 1/8 tsp
    cream of tartar
  • 2 tsp
    parmigiano-reggiano, grated
  • 1/4 tsp
    dijon mustard
  • 1 tsp
    heavy cream
  • 2 tsp

How To Make baked egg breakfast soufflé

  • 1
    Position an oven rack in the middle position, and preheat the oven to 350°F. Butter four to six 8-ounce ramekins (serving size = one ramekin per egg; one egg per person). Separate the eggs, putting the whites into a large mixing bowl and carefully sliding the whole, unbroken yolks into a small bowl of cold water.
  • 2
    Beat the egg whites with salt, pepper, nutmeg, and cream of tartar until they just hold stiff peaks. Fold in 1 tsp of cheese gently but thoroughly (reserve the other teaspoon). Fill the ramekins with the egg whites about halfway.
  • 3
    Using your fingers, carefully remove the yolks from the water one at a time, and slip one yolk into ramekin, so it sits nestled in the egg whites. Fill the ramekins up to the mouth (leave about a finger of space where the lip of the ramekin is so that the souffle can puff up)
  • 4
    Stir the garnishing ingredients and drizzle a bit on top of each yolk, then sprinkle with the remaining teaspoon of cheese. Bake the eggs until the whites are puffed and pale golden, about 10 minutes. The yolks should jiggle slightly. If you like your yolks more solid, 12 minutes should suffice. Serve hot.

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