Name: Breakfast souffle
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup grated parmesan; 30 gram butter; 2 tablespoon plain flour; 1 1/4 cup milk; 6 eggs, separated; 1/4 teaspoon cayenne pepper; 1 cup grated gruyere; 1/2 cup smoked leg ham, chopped; 1 tablespoon finely snipped chives

Breakfast souffle

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

1/4 cup grated parmesan

30 gram butter

2 tablespoon plain flour

1 1/4 cup milk

6 eggs, separated

1/4 teaspoon cayenne pepper

1 cup grated gruyere

1/2 cup smoked leg ham, chopped

1 tablespoon finely snipped chives

Method

1.Preheat oven to hot, 200C. Liberally grease four 1-cup souffle dishes, dust insides with parmesan and place on a baking tray.

2.Melt butter in a medium saucepan on low. Add flour, and cook, stirring, for 1 minute. Remove from heat. Gradually blend in milk, egg yolks and cayenne, and season to taste.

3.Return mixture to heat and bring to the boil on high, stirring. Reduce heat to low and simmer for 3 minutes. Stir in gruyere, ham and chives. Transfer to a bowl.

4.In a clean bowl, beat egg whites until soft peaks form. Fold lightly into sauce – do not stir.

5.Spoon into prepared dishes until 5mm from the rim. Run knife around the rim.

6.Bake for 10-15 minutes until golden and slightly wobbly. Serve.

Steam helps the souffle to rise and cook evenly, so place a dish of water on the bottom shelf of the oven while cooking. A teaspoon of mustard added to the butter and flour mix enhances the flavour.
Note

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