Monday, January 27, 2014

Herbed Baked Egg Soufflé Recipe

I wanted to share this recipe earlier so I finally got around to getting it edited to show you.  This was given to us by the Innkeepers of Prospect Hill Bed & Breakfast Inn in Mountain City, Tennessee, Judy and Robert Hotchkiss.  My wife and I stayed at the Inn for our Anniversary and were delighted with the B&B and the breakfasts that were prepared for us each morning.

I feel in love with this dish for its presentation and savory yumminess!  I asked Judy and Robert if they minded sharing the recipe and they were very gracious to do so as well as giving me permission to share it.

Notice that it was based on a recipe from the Food Network but what the Hotchkiss’ have created is entirely different.  Make more of a soufflé than a baked egg.  I added the word Soufflé to the recipe title; they refer to it as Herbed Baked Eggs.  So with everyone receiving proper recognition, let’s move on to Judy and Robert’s recipe.

To review another recipe from Prospect Hill B&B Inn, go to Oatmeal-Brown Sugar Pancakes.

Here's the original recipe:

Food Network Recipe:  
Herbed-Baked Eggs

Here’s how its done at Prospect Hill …

Ingredients for 2 servings
(all ingredients are approximate, and to taste)

2 large or 4-5 small fresh basil leaves, chopped or snipped finely
            For us they used one flower stalk, florets removed from stem 
            (they were purple).
1 ½ tsp Garlic and herb mix with sesame seeds
Simply Organic brand: “garlic ‘n herb”
1/4 tsp Rosemary, dried
1 TBL Parsley, dried
1 TBL Cilantro, dried
2+ TBL Aged Parmesan, grated 
(we use a type from Food Lion found in the deli dept.- bagged)
Cheese must have flavor
4 Eggs
2 TBL Heavy cream, half and half or 2 mini moos, one per ramekin
1 TBL Unsalted butter
Kosher salt and freshly ground black pepper

In a small bowl, mix together herbs and cheese.  Amounts are approximate.  Sniff to determine if flavor is powerful enough for you.  Caution: too much rosemary is not a good thing.

Using 2- 4 inch ramekins, place 1 pat of butter per ramekin or about 1 tsp. in each ramekin.  Place in oven briefly to melt.  Add creamer/cream.

Whisk together one serving (two eggs) in a small bowl and season with salt and pepper.  When ready to cook, pour into ramekin.  Spoon on 50% of the herb-cheese mix and stir gently to wet herbs and somewhat incorporate them.  They can be left floating on top of the eggs but it tends to over-brown or burn the top.

Total cooking time in a countertop Cuisinart oven is 12 minutes.  Bake at 450°F for 7 minutes then broil for remaining minutes.  If you are in a rush or if you finish and lift egg out only to find it is runny in the middle and bottom, microwave briefly in the ramekin to finish.  
Controlling cook/serve times - Dish may also be broiled first to point of desired brown top then microwaved to finish interior.  This gives a little leeway in service.

Eggs should be just firm and will puff like a soufflé.  Because of this, remove from ramekin, plate and serve immediately.  Garnish with dried parsley and display of fruit. It was served with Almond Poppy seed Bread when she made it for us.

For a more festive breakfast or perhaps for a special Holiday treat, pair this dish with your favorite bubbly.  I’ve listed some of my favorites below.  Read my reviews and ask for them at your favorite wine shop.

Also, check out a couple of dining options that we experienced in the Mountain City, TN area:

La Cucina Italian Kitchen – Mountain City, Tennessee

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