Individual Egg Souffle

Summary

Yield
Servings
Source

Willowpondgj

Prep time20 minutes
Recipe TypesBreakfast eggs

Description

This recipe is a showstopper, puffs up like a popover.

Ingredients

18 eggs (beaten)
1⁄2csour cream
1⁄2cmilk (any type)
1tsalt
1⁄4cbutter
1pnchives

Instructions

  • Melt 1/2 tspn butter in each ramekin in 350 oven,
  • mix all ingredients,
  • pour (about half full) into hot ramekins,
  • top with chives,
  • cook 20 minutes on convection or until puffy and set.
  • Serve immediately.

 

Notes

You have to time this one to come out when you are ready to serve, you have about 10 minutes of "life" in the souffle.

If you don't have a convection oven, just cook a little longer...

Make sure your oven is hot, souffle cups or pan are hot and butter is melted before pouring in egg mix. !

Offline
Joined:
06/24/2008

For lower fat and more protein substitute Greek yogurt for the sour cream. 

SS, I have used the large muffin tins instead but find they tend to stick more than in the glass. And you are unable to control the timing as well as in individual containers. 

seashanty's picture
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Joined:
06/02/2008

what if you don't have ramekins?

any hopes? could i cook them in cupcake tins? no?

Offline
Joined:
05/22/2008

Do you have some custard cups?? Those would probably work better than a muffin tin.

deercrossing's picture
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Joined:
08/06/2013

Very much like my "Bitterroot Baked Eggs" which is a standard. I place a round of Canadian Bacon on the bottom of the ramakin and bake for 30 minutes witm same ingrediants. A fresh cut flower on top to the ladies and a cheddar goldfish (joke) for the men. They fall quickly so I like to present before serving for the Ooooh's and Aaaah's. Part of breakfast #1 - stay for eight days and you may get repeats....

 

Stu

gillumhouse's picture
Offline
Joined:
05/22/2008

This is similar to my egg bakes except I do not use milk. I grab a glob of fat-free sour cream in the whisk and also add grated Romano cheese. I spray a casserole dish with non-stick dump in the beaten egg mixture and bake it for 30 min with the English muffin bread in the same oven. All gets done at the same time.

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Joined:
05/30/2008

SS, I do a similar egg dish, sometimes in ramekins and sometimes in muffin tins. It's the large-size muffin tin, with 6 muffins per tray instead of the usual 12. I'm sure the regular size would work, though. And use one with a non-stick coating.

For each serving of the large size, I use: 2 beaten eggs, 1/2 an eggshell of milk, heaping dessert spoon of cottage cheese or a big pinch of grated cheddar, salt pepper & herbs. I usually include veggies in there, too.

Butter or oil the tin well. Preheat if possible (before buttering) to help the eggs not stick. I use a silicone spatula to get the eggs out.

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