Today’s recipe for Twice Baked Cheese & Chive Breakfast Soufflés is the last in my series of #EggCentric recipes, that I have been developing with British Lion Eggs and The British Egg Information Service; twice baked soufflés have been around for some time now, and I think we can credit Delia Smith with the idea of them, or at least the revival of them, with her recipe for Twice Baked Goats’ Cheese Souffles with Chives being a firm favourite of mine.
Twice baked soufflés have the advantage of being very “well-behaved” and if you are a soufflé virgin, then these are the ones for you to cut your teeth on before progressing to a classic soufflé recipe. If you can make white sauce and meringues, then you can make a light and airy soufflé…….a soufflé is basically white sauce mixed with egg yolks, seasonings and whisked egg whites, and you really DON’T have to be scared of making one!
A Soufflé (pronounced Soo-Flay) is a baked egg-based dish which originated in early eighteenth century France, and the word soufflé is the past participle of the French verb souffler which means “to breathe” or “to puff up”, which a good soufflé will do! (wikipedia) I love soufflés, in all their forms, whether they be sweet or savoury, and I am very pleased with today’s recipe, which uses three types of cheese, chives and a white sauce made with wholemeal flour instead of white flour, for extra taste and texture.
My recipe for these light and airy cheese soufflés is shared below and I am always very perplexed as to why soufflés aren’t served for breakfast more often, as they have eggs and cheese in the, which are two of the most popular breakfast ingredients. I hope you have enjoyed my EggCentric recipes over the year, and if you need any more eggcellent ideas for egg recipes, then why not pop over to see them here, on the EggCentric website: Egg Recipes. See you soon with more traveller’s tales and some new seasonal recipes and kitchen chat! Karen
Disclaimer: Commissioned work with British Egg Industry Council.
More EggCentric Recipes: