A Puffy and Perfect Breakfast Souffle in 20 Minutes
For those times when you want something good, fast, and maybe mostly unshareable, try this individual-sized treat, which is really a clafoutis cooked in a souffle vessel. It’s high in protein–especially if you use a greek yogurt like Fage–and endlessly adaptable; you can scale easily and readily, too: just double or triple the quantity if making one or two more, respectively. And did I mention all it requires are roughly a few flicks and rotations of your wrist to go from prep to oven to mouth? Yeah, it’s that easy.
(Note: if you have a larger crowd to feed, check out the sheet pan version of the very same recipe!)
Ingredients
Instructions
Prep
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Heat your oven to 350. Coat the sides of an oven-safe bowl, dish, or ramekin with cooking spray or butter.
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Cut cherries into small pieces, discarding the pits; scatter about a third of the cherry pieces at the bottom of your cooking dish.
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Crack an egg into a small bowl, mixing until yolks and whites are blended. add in yogurt, flour, a shake of ginger and cinnamon each, and a drizzle of maple syrup; mix until blended.
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Pour egg mixture into your oven bowl/dish, stopping at the halfway point; add in some more cherry pieces. Pour in the remainder of the batter, then top with remaining cherry pieces.
Cook
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Cook until the top is puffy and the center has fully set, about 16-18 minutes.
Serve
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If planning to serve in the dish in which you cooked it, allow to cool for five minutes before placing in front of your child; if you plan on pulling it out and serving on a different dish, it’s going to look a little disheveled–I recommend using a cutout (i.e., a circle) to make the pieces look more enticing. We tend to go light on the syrup in the batter and so add a small drizzle on top, which will caramelize if done when the contents are still hot.
Adapt
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Use the sheetpan version if cooking for more than three. Any other fruit can be subbed in for the cherries used in the recipe and photo–raspberries are, of course, a great choice–but you can also go savory and add cheese, bits of ham or other meat, and diced vegetables; do so just as the directions indicate for fruit. Just remember that anything firm or crisp–say, potato or apple–will need to be cooked a bit first to ensure they are fully cooked and soft when the souffle finishes.
