Souffle for breakfast? Yup, you bet! But don't be surprised how easy it is to whip up this impressive and yet delicious dish.
I was attracted to the picture of this souffle on the cover of the 'Winter In The Alps' Cookbook. I knew I just had to make this for breakfast as soon as I brought home this book.
We love the Alps in Europe. Every home trip we make to visit Mr J's family in Holland, we always include a detour to the Alps. Inevitably, I fell in love with this cookbook with all the beautiful pictures of the Alps and the food by the fireside.
Mont Blanc from Chamonix
Winter In The Alps - "This is similar to a traditional souffle, but the eggs remain separated. It is the simplest dish to make and looks very impressive. I've called it Nuvolone, which literally translates as 'big cloud', because when it comes out of the oven it looks like a big cumulus in a sunset."
Nuvolone (Cloud Souffle) Recipe
(Adapted from Winter In The Alps Cookbook by Manuela Darling-Gansser)
Serve 1
Ingredients
2 eggs, separated
Sea salt
50 ml (2 fl oz) cream
40 g (1 1 /2 oz) grated Gruyere cheese
Freshly ground black pepper
15 g (1/2 oz) unsalted butter
Method
- Preheat the oven to 200C (400F). Butter an individual ramekin per person (about 15 cm / 6" in diameter). Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well.
- Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. Carefully drop the 2 egg yolks into the well.
Then add the cream and Gruyere. Grind over some black pepper and add the knob of butter. Smooth the egg whites back over the hole.
- Bake in the oven for 4 to 5 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.
- Serve with crusty bread to dip into the yolks and cream.
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46 comments:
I want soufflé for breakfast!
How beautiful. It looks so light. I want some fo Breakfast. Can I come over?
Ellie, this looks magnificent! An absolutely brilliant idea! It does really look like a beautiful cloud - not sure if I want to eat it or just float on it! I think I want that cookbook now! hehe
It's beautiful! here we call this dish "oeufs au nid" (eggs in a nest). It's delicious! Thank you reminding me this recipe...
We had a lot of snow here last week, but now it's finished (I live near the sea, unfortunately far from the Alps!). No ski for me this winter, but a travel in... Australia!!!
This looks fabulous for breakfast! Indeed, its shape resembles Mont Blanc! Already have this bookmarked! Thanks for sharing!
Pei-Lin
Gosh, this is gorgeous. :) Gotta try making it one day!
Wow! How beautiful and simple!
mmm, total sucker for Gruyere cheese! And souffle for brekie? Dang...nice one.
That really does look like a cloud Ellie. Your photography skills are so amazing. What a great breakfast option!
Wow, something that could really make you feel like you're up in the clouds at breakfast time!
Mmm this looks and sounds tooo goodd ^^! bookmarkkeedd!
Definitely! Souffle for the breakfast!
This really looks beautiful. I hope you made one for me :)
*kisses* HH
Oh my goodness, that looks amazing!
I'm going to have to try it ASAP.
Oh my! Isn't that a dream of a breakfast?? And easy too. Love gruyere.
waaaaa!! For this, I will wake up early..
Are you sure that is a 15cm dish? Compared to the size of the egg yolks, it does not look that wide.
I followed the baking instructions exactly-had cold cream and a knob of unmelted butter.
Needs fine-tuneing.
It looks like a cloud in a dish! Gorgeous recipe and photograph!
Looks beautiful and tasty. Thanks for the great idea!
So pretty! I like the idea of the runny centre too.
OMG THIS IS SO COOL.
im so gonna make these soon omg.
pretty! lives up to its name!
looking like pretty clouds indeed :)
love the photos ellie!
for sure this is great for breakfast!! often i used to make :) hope ye had a wonderful Christmas!! happy new year 2010!! :D
what a delightful breakfast to have.It must really perk you up so early in the morning. Beautiful! :)
Wow! It certainly is very impressive, I can't wait to try this at home! Great job!
we love the idea of Souffle for breakfast...good one!!
It does reind me of a big cloud - it looks delicious.
Oh pure heaven! I have a bunch of eggwhites from a yolk-heavy dessert. I was just thinking of doing a cheese souffle. Beautiful photos -- they really do look like clouds!
Wow, this looks absolutely ravishing! Definitely going to try it out!
Looks so beautiful. I want some! I better go and make some for myself.
Hi Ellie, Merry Christmas.. You sure know how to take me to cloud 9!! A beautiful post.
I love the look of this!! So airy fairy and wonderful :-)
What a great idea. It's such a delicious looking twist on your more traditional souffles. What other recipes have you tried from this book? Sounds interesting.
These look so dreamy! And they don't seem to hard, I'm going to to try this soon!
Wow, that soufflé looks really beautiful! Definitely look forward to trying - thanks!
OMG!! This is so beautiful! I must try this out. Maybe tonite.... may I just use blue cheese? Will it work?
Oh I want a cloud for breakfast too! So light and fluffy and the most elegant way of enjoying toast soldiers in dippy eggs :)
Beautiful picture of the mountain. The souffle looks mouth-watering. I would love that for breakfast too. Thanks for sharing.
This is absolutely gorgeous!!
-Dawn
This is beautiful and very rich. A few observations: DJM is right about the ramekin, 6" is much too big. I used a 3" which I use for most single serve items. Forgot the butter by mistake so can't comment on knob of butter. @ 4 minutes yolk very loose and cream just warm. This is OK with me, especially with the toast but found that 2 more minutes gave me the yolk my family likes. Only used about half the cheese because it would not fit. Next time half the cream and cheese and REMEMBER the butter ;-) Thanks for a fun new way to serve eggs.
I am beyond excited to try this, they look so beautiful and I loved baked eggs for breakfast. Thank you!
wow... sounds easy .. but it's definitely made to impress..
Oh my god, that is gorgeous. What a brilliant and simple dish. Wow! I've been totally thinking of souffle lately. What a great way to start...
Yummy! Looks delicious! Thanks a lot for sharing such tasty recipe here. I will definitely make it at breakfast time.
This looks so delicious .. I should try it soon .. Thanks and happy new year
I tested your recipe today. A beauty! Like a deconstructed cheese soufflé... A few changes I made: Sprinkle a bit of spring onions at the bottom of the ramekin dish, then the egg yolk on top, then the cheese with a bit of cream and some cracked black pepper and finally the egg white. the spring onion add a nice fresh touch to this wonderful recipe. already imagining different variation: maybe with a bit of smoked salmon or a chunk of crunchy prosciutto as a decoration...
I come again -
now with gratitude for cloudy souffle.
Very beautiful and spectacular,
thank you for this wonderful recipe, Diana
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