Fabulous Egg Souffle
A wonderful celebration meal with some nutritional upgrades.
Servings: 6 Large Ramekins
Calories: 265kcal
Cost: $6.00
Equipment
- sharp knife, cutting board, electric mixer, ramekins or muffin cups
Ingredients
- 1/4 cup unsalted butter organic
- 2 Tablespoons spelt flour organic, white spelt
- 1 cup half and half organic
- 4 Large eggs pasture raised
- 8 Tablespoons ham chopped
- 8 Tablespoons veggies chopped sautéed
- 1/8 teaspoon salt pink or celtic salt
- 1/8 teaspoon nutmeg
- dash cayenne pepper
- 1/2 teaspoon vinegar white or rice vinegar
- 2 Tablespoons herbs chopped
- 1/2 cup raw cheddar cheese organic, grated
Instructions
Prep
- Eggs: Put whole unbroken eggs in a dish of hot (not boiling) water for 10 minutes to bring to room temperature
- Preheat oven to 350 F
- Grease ramekins with butter
- Chop veggies
- Chop ham
- Grate Cheese
- Sauté veggies and ham in a splash of butter until fork tender
Separate eggs
- Put whites in the mixing bowl, if doing a day ahead, See Notes
- Put yolks in a cup and whisk until golden and thick or use an immersion blender
Make Roux
- Melt butter in a sauce pan or skillet
- Whisk in spelt flour and stir until thickened
- Slowly add half and half, whisk until smooth and thick
- Add salt, nutmeg, cayenne to Roux, stir to blend
- Add egg yolks and stir until blended
- Stir in grated cheese, veggies and ham
- If you are making soufflé immediately, set this mixture aside, see notes if you are making next day
Beat Egg Whites
- Make sure your bowl is water and grease free
- Add 1/2 teaspoon white vinegar or rice vinegar to egg whites - helps them not to collapse
- Beat egg whites until fluffy and form a peak
- Gently fold Roux (with cheese, ham and veggies and egg yolk) into the egg whites
- Divide mixture into greased ramekins to about 3/4 full. Will fill six-4 oz ramekins or three-16 ounce ramekins, or 16 medium sized muffin cups.
Bake at 350 F for 20 minutes
- Use a clean knife in the middle to see if the mixture is set, knife should come out fairly clean
- Should look tall and beautiful
- Allow to cool about 5 minutes before serving
Notes
- Prep the Day Before
If you are making soufflé immediately put whites in the mixing bowl, if doing a day ahead, put whites in a glass jar, cover and refrigerate. - If you are making the next day, store in glass container, allow to cool, cover and refrigerate.
Nutrition
Sodium: 407mg | Calcium: 138mg | Vitamin C: 19mg | Vitamin A: 798IU | Sugar: 1g | Fiber: 1g | Potassium: 221mg | Cholesterol: 166mg | Calories: 265kcal | Saturated Fat: 12g | Fat: 22g | Protein: 12g | Carbohydrates: 5g | Iron: 1mg