Breakfast souffle

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Breakfast souffle
  • 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
  • 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.

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