Baked Egg Breakfast Souffle

With the holidays coming up, an important recipe to have on hand is always a good, fast breakfast item.  As popular as pancakes are for family breakfasts and brunches, I rarely go with them because they should be eaten hot and often the cook ends up staying by the skillet turning out food for everyone and waiting to eat last.  A better recipe is one that allows everyone to eat together and doesn't require the cook to wake up an extra 30 minutes earlier than the rest of the family.  I've used this recipe for several years now, loving it for the fact that it is fast and easy to make and yet seems fancy enough to impress everyone at the table.

These baked egg breakfast souffles are light, airy, and almost ethereal in quality while the yolk provides just the right amount of substance.  Filling without being heavy, this recipe is my absolute favorite for family breakfasts.  We ate it this Thanksgiving morning -- the first meal the whole family had had together since the beginning of August -- and we've had it Christmas morning too, but this works as a great recipe for impressing any visiting guests who have stayed over.

This baked egg souffle takes no more than 5 minutes to throw together and then the oven does all the cooking for you.  Ten minutes later -- just enough time to wash up and change from your pjs into real clothes -- and breakfast is served!

Baked Egg Breakfast Soufflé
butter, for greasing ramekins
4-6 large eggs (depending on how many you're serving)
¼ tsp salt
¼ tsp black pepper
pinch freshly grated nutmeg
1/8 tsp cream of tartar
2 tsp grated Parmesanno Regianno

Optional garnish
1/4 tsp Dijon mustard
1 tsp heavy cream
2 tsp mayo

Position an oven rack in the middle position, and preheat the oven to 350°F. Butter four to six 8-ounce ramekins (serving size = one ramekin per egg; one egg per person).

Separate the eggs, putting the whites into a large mixing bowl and carefully sliding the whole, unbroken yolks into a small bowl of cold water.

Beat the egg whites with salt, pepper, nutmeg, and cream of tartar until they just hold stiff peaks. Fold in 1 tsp of cheese gently but thoroughly (reserve the other teaspoon).
Fill the ramekins with the egg whites about halfway.
Using your fingers, carefully remove the yolks from the water one at a time, and slip one yolk into ramekin, so it sits nestled in the egg whites.
Fill the ramekins up to the mouth (leave about a finger of space where the lip of the ramekin is so that the souffle can puff up)

Stir the garnishing ingredients and drizzle a bit on top of each yolk, then sprinkle with the remaining teaspoon of cheese.
Bake the eggs until the whites are puffed and pale golden, about 10 minutes. The yolks should jiggle slightly. If you like your yolks more solid, 12 minutes should suffice.

Serve hot.