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Gruyere Breakfast Souffle

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“If you've never made a souffle, you'll love this one. Combines the basics but with a slightly different technique and uses a different presentation.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together yolks and milk.
  2. In another bowl, put the flour and add the milk mixture in a very slow stream, whisking, to prevent any lumps.
  3. In a large skillet, cook scallion in butter over moderately-low heat, stirring, until it is softened; add custard mixture and bring to a slow boil over moderate heat, whisking constantly (it will be very thick).
  4. Add Gruyere and cook mixture, stirring, until cheese is just melted.
  5. Transfer to a large bowl and season.
  6. Preheat oven to 350F and butter a 13 x 9 pyrex baking dish.
  7. Beat egg whites with soda, baking powder and salt until they hold stiff peaks.
  8. Fold 1/3 of whites into cheese mixture to lighten.
  9. Fold in the remaining white mixture, gently but thoroughly.
  10. It is OK if there are a few white streaks.
  11. Transfer soufflé mixture to the prepared dish, spreading evenly.
  12. Bake in upper third of oven for 25-30 minutes, or until puffed and golden and tester comes out clean.
  13. Serve immediately.
  14. A SOUFFLE WAITS FOR NO ONE!

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