Breakfast souffles are simple and delicious. This recipe is great because of its simplicity. Only 4 ingredients are used: eggs, salt, pepper, and cheddar cheese. I always make this recipe on the weekends and serve it with my favorite sausages and some toast. The other great thing is, they will impress your guests due to the elegant look the souffle has.
When making this recipe, it’s important that you beat the eggs for exactly 45 seconds on high speed as you want soft peeks. If the peeks are too hard, you’ll get too much of a rise and your breakfast souffle will look somewhat silly. The cooking time is important depending on how you want the yolks. Fourteen minutes will yield nice runny yolks. If you want them harder, they’ll have to bake for 17 or 18 minutes. As with any souffle, the longer you leave it, the more it will deflate. In light of this, it’s critical that you serve the breakfast souffle up as soon as you pull it out of the oven.
- 2 eggs
- parsley flakes
- butter for coating
- 1 tbsp o grated f cheddar cheese
- Servings: 1
- Time: 20 minutes
- Level: Medium
- Cuisine: American
(5 / 5)
- Preheat your oven to 390 degrees F.
- Line the inside of a ramekin with some softened butter.
- Using your hands or an egg separator, separate the egg yolks from the whites and place them in 2 different bowls. Do not break the yolks. Using an electric mixer, beat the whites for 45 seconds on high speed – you want soft peeks. Put the whites in the ramekin using a spatula. Make a hole in the center and carefully add the yolks in. Season them with salt and pepper and sprinkle the cheese over the top. Gently fold the whites back over the yolks.
- Place the souffle in the oven for for 14 minutes for runny yolks. Allow them to bake for 17 or 18 minutes if you want hard yolks.
- Sprinkle some parsley flakes on top. Enjoy your breakfast souffle.
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