Breakfast Souffle: Perfect and Puffy 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
- Heat your oven to 350. Coat the sides of an oven-safe bowl, dish, or ramekin with cooking spray or butter.
- Cut cherries into small pieces, discarding the pits; scatter about a third of the cherry pieces at the bottom of your cooking dish.
- 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.
- 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
Cook until the top is puffy and the center has fully set, about 16-18 minutes.
Serve
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
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.
