Monday, May 9, 2011

Individual Egg Souffles

Mai suggested that perhaps it would be a good idea to have a more savory dish served at Hom Nom's 1st anniversary bash.  Yeah, I suppose...I forgot that not everyone enjoys an overdose of sugar with a cup of coffee in the morning. I considered making eggs benedict, but to manage that for 10 people would have been quite difficult.

The only requirement was that this dish needed to be made in ramekins. So that limited our options to something souffle-esque.  Okay, so my brunch was turning into a cholesterol raising affair.  But this was the standout dish of the afternoon!

Never-Fail Souffle, recipe adapted from Saveur

Serves 8-10


  • 12 eggs
  • 2 cups half and half
  • Pinch red pepper flakes
  • 2-3 cups grated extra sharp cheddar
  • 1 loaf white bread, crusts removed
  • 6 tbsp. melted butter
Beat the eggs, half and half, and pepper flakes in a bowl until well mixed.  

In your ramekins (or 9x13 baking dish), sprinkle some of the cheese into the bottom of the pan, and then layer a piece of bread over it.  Continue with the layering, but make sure to end with a layer of cheese on the top.  

Pour the egg mixture over the bread.  Cover and refrigerate overnight.

Allow the dish to come to room temperature (I believe this is because the cheese will melt better). Preheat the oven to 350 degrees. Bake the souffle until golden and puffed, about 45 minutes.

Everyone was impressed by the number of items served - but I assure you it was simple to prep in advance so I could enjoy the afternoon with my guests.  

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