Servings: 4 · Prep Time: 10 mins · Cooking Time: 16 mins
Total Time: 26 mins
Sides | Quick | Lunch | Breakfast
This is a great starter or breakfast as they are light, flavour packed and fluffy. Serve with some smoked salmon or bacon for a delicious addition. They look great and must be served straight from the oven otherwise your guests will miss out seeing them in all their inflated splendour. I recommend using a mature cheddar to experience the souffl� at its best. Free from grains and gluten and also nut free, they tick many dietary requirement boxes. They are quick to make, you just need to ensure you serve straight away as they do deflate quickly.
- eggs (3 large)
- double crem (80ml)
- mature cheddar (60g)
- fresh chives (1 tbsp)
- wholegrain mustard (1 tsp)
Preheat the oven to 200C.
Grease 4 small ramekins with butter or coconut oil.
Separate your eggs into 2 cool metal or glass bowls. Whisk the egg whites to stiff peaks.
Place the grated cheese into a separate bowl.
Fold the whisked egg whites carefully into the double cream with the optional mustard, the cheddar and chives using a spatula. You do NOT want to over fold. The air must stay in the souffl� mix.
Spoon carefully between the ramekins and cook for 16-20 minutes until risen and golden.
Carefully remove from the oven and serve immediately.