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Egg Souffles

  • Writer: Tysa Marie
    Tysa Marie
  • Aug 28, 2015
  • 3 min read

Last year, I bought my first home. It was a glorious time.

(Insert sarcasm here.)

It was one of the most stressful experiences I have ever survived. The first house in which I fell in love and made an offer had to go through two, long bank appraisal processes only to fall through three days before my closing date. And being a type A person, I was already packed and ready to move only to have to start my home search over again. The happy ending to this reflection is that I found an even better first home to buy. One that has provided me with a terrific kitchen in which to bake!

I celebrated one year in my fabulous pad last week. However, my perfect palace isn't anywhere near the Panera I used to patronize two to three times per week before work. Ok, sometimes four visits per week; I heart breakfast. Anyway, I had to take my addiction for Panera's egg souffles into my own hands. So, I found this recipe on BakeSpace and tweaked it to make it my own. I think this recipe is delectable; the eggs are light and fluffy and the cheese and spinach add a creamy, hearty flavor.

I have made this souffle several times to date; here's what I learned:

  1. Crescent roll to egg ratio is important. Listen, I love bread but the original recipe called for double the amount of crescent roll dough and I thought that was too much. I used one package and followed the process I listed below and haven't regretted cutting back the dough. My method allows the eggs to be the star while the crescent roll provides a much-needed, supporting role.

  2. Add butter. I've made this recipe without topping the finished souffles with a little butter and I missed it the way one misses whipped cream on a piece of pie. The richness the butter provides is necessary.

  3. Fill it up. Don't be afraid to fill up the ramekin with the egg mixture. It will not overflow. It is going to swell or puff up as it bakes but it will settle down as the baking process finishes.

Spinach and Cheese Egg Souffles

Ingredients:

1 package of crescent rolls

6 eggs, separated

1/3 cup white cheddar, shredded

2 tablespoons, romano cheese, ground

3/4 cup chopped spinach

salt and pepper to tatse

2 tablespoons butter, melted

4, seven ounce ramekins,

Yield: 4 servings Prep Time: 15 minutes Bake Time: 20-30 minutes

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Open the package of crescent rolls. Smooth seams together and roll crescent dough into a 12 inch by 12 inch square. Cut dough into four, 6-inch squares. Using one tablespoon of the melted butter, brush the ramekins and line each one with a crescent square.

  3. Crack the eggs, separating the yolks from the whites.

  4. In a medium size bowl, combine the egg yolks with the cheeses and spinach; set aside.

  5. In a separate bowl using an electric mixer with the whisk attachment, whip the egg whites until soft peaks form.

  6. Fold the egg whites into the egg yolk mixture.

  7. Spoon approximately 1-cup of the mixture into each souffle ramekin. Lightly fold any dough hanging over the edge onto the egg mixture.

  8. Place ramekins on a cookie sheet and bake in preheated over for 20-30 minutes; eggs will be set and crescent roll will be golden brown.

  9. Remove from the oven and immediately brush the top of each souffle with the one tablespoon of melted butter remaining; let cool for five minutes before serving.

  10. Enjoy!

 
 
 

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