Recipe – Eggs Souffle

Working from home got you down? tired of the same old boiled eggs or uninspired breakfast cereals while you Zoom in on your morning Con-call ? missing a little zing and spring in your breakfast step ?

if you’re looking for something different to do as a quick breakfast bite alternative before your next 9am Con-Call or maybe you’re looking for some inspiration for your next virtual home brunch with friends or family , all it takes is a handful of ingredients and a few minutes to whip up a surprisingly simple breakfast souffle to dazzle and amaze your fellow online office workers and friends.

you will need a weighing scale , some mixing bowls , a silicone mould (or muffin pan ) and a whisk.

having lots of mixing bowls is a blessing , weigh out all of your ingredients before beginning and this recipe will be a breeze.

Eggs Souffle

  • 60gm All purpose flour
  • 8ml Oil
  • 1 clove minced Garlic
  • 2 no Egg yolk
  • 375ml Milk
  • 250ml Cream
  • a pinch of Salt (to taste)
  • 20 gm Whole grain or dijon mustard

In a mixing bowl whisk your egg yolks , oil and all purpose flour together , slowly add in your milk while continuing to whisk to prevent any lumps forming in your mixture (if you do get lumps you can give the mix a quick blend with a stick blender to break them down or pass thru a strainer to remove any lumps). add in your cream and stir through ,along with the minced garlic , whole grain mustard and a pinch of salt.

  • 6 no Egg whites

in a separate bowl whisk 6 egg whites until they become light and aerated, then gently fold (don’t whisk) the egg whites into the milk and cream mixture.

OK so that’s the hard part done , now just time to prep your moulds and bake. Spray your moulds with some cooking spray or lightly oil your mould. Place a teaspoon of your favourite grated cheese in the base of the mould. (Im partial to a mozzarella and cheddar mix however any cheese from blue to brie, cottage cheese to emmental and everything in between will do )

Preheat your oven to 180C , pour your egg mixture into your prepared moulds and bake for 15 minutes. After the timer goes off turn your oven down to 150C and bake for a further 5-6 minutes until the eggs become fluffy and rise as below.

this recipe will make 12 egg souffle in a standard silicone muffin cup, this is my second batch as i only have one mould and i spilt some of the mixture so i came up a little short on the last one as you can see

Once out of the oven allow to cool for 6-10 minutes before gentle removing from the pan.

Do not worry when you see the eggs drop in height a few minutes after you remove them from the oven, your eggs will still be fluffy, moist & melt in your mouth little eggy pillow of cheesy goodness.

Quick and easy restaurant quality eggs in minutes nows thats something to be happy to stay at home and brag to your colleagues about (now where’s that prosecco …….)

Note: These can be made ahead and will keep in the Fridge in an airtight container for up to three days, just be sure to reheat them in the oven or microwave before eating.


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