baked egg breakfast soufflé

Name: Baked Egg Breakfast Soufflé
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: - butter, unsalted for greasing ramekins; 4 - 6 large eggs, depending on the number serving 1 egg 1 ramekin; 1/4 teaspoon(s) Kosher salt; 1/4 teaspoon(s) freshly ground black or white pepper; pinch(es) freshly grated nutmeg; 1/8 teaspoon(s) cream of tartar; 2 teaspoon(s) grated Parmigiano-Reggiano, divided; ## OPTIONAL GARNISHES; 1/4 teaspoon(s) Dijon mustard; 1 teaspoon(s) heavy cream; 2 teaspoon(s) mayonnaise

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Marsha Gardner

Florala, AL

Updated on Sep 24, 2012

A few years ago, we took some Alabama friends up to New York, 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 soufflé of some sort on the menu. The bed and breakfast in Vermont served these one morning, and wow, were they good.

Rate

prep time 10 Min

cook time 10 Min

method Bake

yield 6 serving(s)

Ingredients

- butter, unsalted for greasing ramekins
4 - 6 large eggs, depending on the number serving 1 egg 1 ramekin
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black or white pepper
pinch freshly grated nutmeg
1/8 teaspoon cream of tartar
2 teaspoons grated Parmigiano-Reggiano, divided
OPTIONAL GARNISHES
1/4 teaspoon Dijon mustard
1 teaspoon heavy cream
2 teaspoons mayonnaise

How To Make baked egg breakfast soufflé

Step 1

Position an oven rack in the middle position and preheat the oven to 350 degrees F. Butter four to six 8-ounce ramekins (serving size = one ramekin per egg; one egg per person).

Step 2

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.
Step 3

Beat the egg whites with salt, pepper, nutmeg, and cream of tartar until they just hold stiff peaks.
Step 4

Fold in 1 tsp of cheese gently but thoroughly (reserve the other teaspoon).
Step 5

Fill the ramekins with the egg whites about halfway. Fill the ramekins up to the mouth (leave about a finger of space where the lip of the ramekin is so that the soufflé can puff up).
Step 6

Using your fingers, carefully remove the yolks from the water one at a time, and slip one yolk into a ramekin, so it sits nestled in the egg whites.
Step 7

Drizzle what garnish you would like. Then sprinkle with the remaining teaspoon of cheese.
Step 8

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.
Step 9

Serve hot.
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