Baked Egg Breakfast Soufflé
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·butter, unsalted for greasing ramekins
4-6 largeeggs, depending on the number serving 1 egg 1 ramekin
1/4 tspkosher salt
1/4 tspfreshly ground black or white pepper
pinchfreshly grated nutmeg
1/8 tspcream of tartar
2 tspparmigiano-reggiano, grated
1/4 tspdijon mustard
1 tspheavy cream
How to Make Baked Egg Breakfast Soufflé
- 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.
- 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.
- 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)
- 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.