Parmesan And Chive Egg Souffle

(2 servings)

  • 4 large eggs
  • 2 Tablespoons half & half*
  • 1 pinch salt
  • 1/4 teaspoon black pepper
  • 3 Tablespoon Parmigiano-Reggiano cheese
  • 2 Tablespoons finely chopped fresh chives
  • 1 Tablespoon butter
In a medium bowl, beat the eggs with the half & half, salt and pepper until frothy. Add the cheese and chives and mix until well-combined. Let this mixture set for one or two minutes.

Preheat oven to 350 degrees.

Spread butter completely over the inside of a small oven-safe souffle dish or skillet (about 6-inch). Pour egg mixture into the dish.

Bake for about 30 minutes until the egg is completely set and the dish is fluffy and golden brown. Serve immediately as the souffle will start to deflate as soon as it leaves the oven.

* Milk or heavy cream can be used to replace the half & half if necessary.

Souffles aren't that hard to make. This is a simple recipe with a fresh sophisticated flavor. Keep your eye on the souffle in the window of your oven. Cooking times varies from oven to oven.

Mr Breakfast would like to thank angseu for this recipe.

Recipe number 2768. Submitted 2/23/2010.