As I said before, Gen and I decided to do Valentines Day a little late so that we could spend the whole day together, as he regularly works evenings. We both got up late, I meandered into the kitchen and Gen set up the Die Hard marathon for us to settle into for the day. Huzzah!
Today’s the day! I woke up this morning inspired to make some delicious breakfast soufflés that could satisfy our taste for eggs but in an absolutely spectacular way! These were really easy to create and so different and delicious that they will become a breakfast regular for sure. We ate them with some bacon and finished feeling cozy and satisfied. I used three eggs, giving Gen the extra yolk. If you want, you can just use two eggs for slightly less voluminous soufflés.
- 1 tbsp butter
- 3 eggs
- pinch of cream of tartar
- pinch of salt
- pinch of pepper
- pinch of nutmeg
- 2 tbsp whipping cream
- 1 1/2 tbsp Parmesan, grated
- Heat oven to 350°F, butter two 6oz ramekins and set aside.
- Separate your eggs, placing the yolks into a bowl of cool water. Place the whites into a large, clean bowl.
- Whip your egg whites with the cream of tartar, salt, pepper, and nutmeg. Bring the whites to stiff peaks.
- Spoon the whites into the ramekins, reserving a few spoonfuls to cover. Use the spoon to work out a well in the centre of the whites, not to the bottom of the ramekin.
- Gently scoop the yolks out of the water with your fingers, placing one in each of the wells (add the extra yolk to one).
- Cover each yolk with a tablespoon of whipping cream and half of the parmesan cheese.
- Dollop the last of the whites over the yolks, smoothing it into the rest of the whites to seal. If you have extra parmesan, you can sprinkle a pinch on top.
- Place ramekins on a baking sheet and bake for 10 minutes for soft yolks, 12 minutes for firm yolks. The tops should be golden and the whites will have puffed up a little more. Enjoy!