BAKED EGG BREAKFAST SOUFFLé
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.
Provided by Marsha Gardner
Categories Eggs
Time 10m
Number Of Ingredients 11
Steps:
- 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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Nahila Naba
[email protected]This soufflé was a bit time-consuming to make, but it was worth it. It was a delicious and impressive dish.
Anmol Butt
[email protected]This soufflé was delicious! I'll definitely be making it again.
Atigolo Elishama
[email protected]This soufflé was a bit too eggy for my taste, but overall it was a good recipe.
nati tariku
[email protected]I'm not sure what I did wrong, but my soufflé didn't turn out at all. It was a complete waste of ingredients.
Mustapha Mohammed Rabiu
[email protected]This soufflé was a bit too cheesy for my taste.
Emmanuel Egbosimba
[email protected]I thought this soufflé was just okay. It wasn't as flavorful as I was hoping.
Shawkat Ali
[email protected]This soufflé was a great way to use up some leftover vegetables.
Sphelele Akhulile
[email protected]This soufflé is a keeper! I'll definitely be making it again and again.
Mhlekude Masiyano
[email protected]I'm so glad I tried this recipe. It's now my go-to soufflé recipe.
Chuxxy Obi
[email protected]This was the best soufflé I've ever had! It was so light and fluffy, and the flavor was amazing.
Jay Cain
[email protected]This soufflé was a complete disaster! It didn't rise properly, and it was way too runny.
Carolina Wambo
[email protected]I found this soufflé to be a bit bland. It needed more seasoning.
Dj Sakib
[email protected]This soufflé was a little too eggy for my taste. I think I would have liked it better with more cheese.
Bethenny McIntyre
[email protected]I've made this soufflé several times now, and it's always a crowd-pleaser. It's the perfect dish for a brunch or special occasion.
Kenny Carroll
[email protected]This was my first time making a soufflé, and it turned out great! I followed the recipe exactly, and it was perfect.
Shane Brown
[email protected]I'm not a big fan of eggs, but this soufflé was surprisingly good. The cheese and vegetables really helped to balance out the flavor of the eggs.
Md Mamnun
[email protected]This baked egg breakfast soufflé was a hit with my family! It was light and fluffy, with just the right amount of cheese and vegetables. I'll definitely be making this again.