Potato Soufflé For Breakfast

A soufflé is a baked egg-based dish often served as a savory main dish or sweetened as a dessert. Soufflés can be very intimidating to make but the truth is, it’s actually pretty easy to make.

If you follow this recipe carefully you’ll make perfect soufflés every time. These cheesy potato soufflés are absolutely delicious and delightfully puffy! It takes a little time to prepare these soufflés, but well worth it.

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A soufflé is a baked egg-based dish often served as a savory main dish or sweetened as a dessert. Soufflés can be very intimidating to make but the truth is, it’s actually pretty easy to make. If you follow this recipe carefully you’ll make perfect soufflés every time. These cheesy potato soufflés are absolutely delicious and delightfully puffy! It takes a little time to prepare these soufflés, but well worth it.

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Equipments used

Ramekin

Pastry Brush

Mixing Bowls

Potato Masher

Grater

Measuring Spoons

Spatulas

Hand Mixer

Cutting Board

Servings:3 People

Ingredients 

1x2x3x

• 3 Medium Size Potato (Boiled)
• 1/2 Cup Mixed Cheddar (Grated)
• 1/4 Cup Parmesan Cheese (Grated)
• 1/4 Tsp Salt
• 1/4 Tsp Black Pepper
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Red chili powder
• 2 Tbsp Melted Butter
• 1/3 Cup Milk (Room Temperature)
• 2 Large Eggs (Room Temperature)
• 2 Tbsp Fresh Coriander (Chopped)

For Greasing

• 1 Tbsp Butter (Room Temperature)
• 2 Tbsp Breadcrumbs

Nutrition Facts

Potato Soufflé For Breakfast

Serving Size

 

4 People

Amount per Serving

Calories

290

% Daily Value*

Fat

 

15.3

g

24

%

Saturated Fat

 

8.8

g

55

%

Cholesterol

 

129

mg

43

%

Sodium

 

436

mg

19

%

Carbohydrates

 

27.2

g

9

%

Fiber

 

2.4

g

10

%

Sugar

 

2.4

g

3

%

Protein

 

12

g

24

%

Calcium

 

180

mg

18

%

Iron

 

1.1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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Instructions

• Place potatoes into a large pot with enough water. Cover and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20-25 minutes; drain.
• Generously butter 4 (9cm) ramekins and dust bottom and sides thoroughly with breadcrumbs, making sure breadcrumbs are covering all the butter inside the dish. Tap out the excess sugar. Set aside.
• Preheat your oven to 220℃ (425℉).
• Place the boiled and peeled potatoes in a large bowl and mash them. Add the grated cheddar, parmesan, salt, pepper, garlic powder, chili powder, melted butter, milk, egg yolks and chopped coriander. Mix everything using a spatula until well combined.
• Now, using an electric mixer beat egg whites at medium speed until the mixture is fluffy and medium peaks form. Gently fold the egg whites into the potato mixture.
• Fill the prepared ramekins with potato mixture. Rub your thumb around the inside of the rim to create about a ¼-inch space between the dish and the soufflé mixture. This will help the soufflé to rise straight.
• Transfer ramekins into a baking tray and bake until the soufflés are puffed and and the tops are touched with brown, about 20 minutes. Remove from the oven, sprinkle with a little spring onions and serve immediately.

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