BAKED EGG BREAKFAST SOUFFLé

Baked Egg Breakfast Soufflé image

Provided by Marsha Gardner

Categories Eggs

Time 10m

Number Of Ingredients 11

Previous Next

butter, unsalted for greasing ramekins
4-6 large 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
OPTIONAL GARNISHES
1/4 tsp dijon mustard
1 tsp heavy cream
2 tsp mayonnaise

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.