The first time I made Egg Soufflé it was by accident. I was trying to figure out a way to use leftover spicy chicken wings in a breakfast because I was hungover and I also hate wasting food. So I chopped up the chicken wings and put them in some whisked eggs and milk and baked it, accidentally making soufflé. Since then we’ve made it with a variety on ingredients, like this one made with rosemary, swiss cheese and mushrooms. Colton’s favorite is still the chicken wing.
To make egg soufflé for two:
-1/4 cup milk
-1/2 cup grated swiss
-1 carton crimini mushrooms, chopped
-1 oz diced pancetta
-1 large pinch chopped rosemary
-salt and pep
Heat oven to 375 degrees F
In a medium sauté pan, heat some ghee (butter) until melted then cook mushrooms until tender, seasoning with salt and pep. Once tender, add pancetta and cook until the color of the meat darkens slightly, you don’t want it to get too dried out because it will cook more in the oven.
In a large mixing bowl whisk eggs and milk together until frothy, then stir in the remainder of the ingredients. Divide mixture into two greased ramekins and bake roughly 20 minutes. Eggs will poof up and there will be no liquid on top when they are done. Enjoy!
Totally making this again this weekend, maybe with different leftovers ; )