Egg Souffle

About the only way we eat eggs around here is scrambled, so for Easter I decided we needed to do something a little “fancier”. These came out great and were an excellent addition to our Easter brunch.

2 T butter
2 T whole-wheat flour
1 cup milk
Salt & pepper
5 eggs
1 cup grated cheddar cheese

Preheat the oven to 400 degrees F. Grease a 9-inch round baking dish.

Separate the eggs by placing the whites in a separate bowl from the yolks. Whisk the egg whites with a mixer on high speed until soft peaks form and set aside.

Melt the butter in a small saucepan over medium heat. Once the foam has subsided, whisk in the whole-wheat flour. Keep whisking until the mixture begins to brown then turn the heat down to low and slowly add the milk while still whisking constantly so lumps do not form. Turn it back up to medium and continue whisking until the milk mixture begins to thicken, about 5 minutes.

Remove the pan from the heat and add 1/8 teaspoon salt and a pinch of pepper.

Quickly whisk the egg yolks into the milk mixture without allowing them to cook.

Pour the milk/yolk mixture into the fluffy egg whites and using a rubber spatula carefully fold the two together without crushing the air out of the egg whites. Also add and mix in cheese. Do not overmix.

Scoop the mixture into the prepared baking dish and bake until lightly brown on top, about 20 – 25 minutes. Serve immediately (otherwise the soufflé will “fall”). Enjoy!

What did the family think? Yum!

Where did this recipe come from? 100 Days of Real Food

Photo from More Intelligent Life

1 Comment

Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Not so Easy, Six Ingredients or Less, Vegetarian

One Response to Egg Souffle

  1. DanaCK

    Looks DELICIOUS! I’m definitely trying!!

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