When we were in college, Dusty and I lived and worked in exchange for our rent at a local Bed & Breakfast. Every weekend we served a 4 course breakfast. We would spend the evening before setting up the table that sat up to 22 people (ONE table!!) with Depression glass, water-glass, juice glass, and all the silverware that goes along with a 4 course meal.

The impression that the room made when the guests entered the formal dining room was so beautiful napkins in glasses, the buffet set up with a pastry waiting to be served, fruit on their plates for the first course…you could hear audible gasps from the guests when they entered past the Baby Grand Piano into the dining room and saw what was waiting for them.

While all this pretty ambiance was happening for the guests, Dusty and I were in the kitchen preparing their third course, an egg soufflé. The tricky part of a soufflé is that when they are done, they have the shape of a dome and the second you open the oven door to remove them they start to deflate.  There was also a window air conditioner in the kitchen ( the house was built in 1905) that we had to turn off so that the soufflé’s would be as puffy as possible when we delivered them to the guests.

They were made of 4 simple ingredients: eggs, a touch of cream and Summer Savoury Seasoning. That’s it! We’d drop a touch of cream in the bottom of the oven-safe dish then whip up 2 eggs, pour in the dish sprayed with Pam, top with a bit of shredded cheese and then sprinkle the Summer Savoury over the cheese. Bake at 425 and then hustle them out to the tables. We were always met with more ooohs & ahhhhs.

It’s been 15 years since we’ve made these at the Butler House but we’ve made them ever since at our home. They are perfect to make ahead of time and put them in the refrigerator.  heat them up in the microwave for about 15 seconds and you have yourself a quick, hot breakfast that is satisfying every time!

We typically stick to the simple 3 ingredients. We actually skip the cream in the bottom of the dish but that is what helps the egg get nice and fluffy and dome up. Every now and again we make them like pictured below we call them Greek Souffle’s and we doctor them up a bit with kalamata olives, sausage patties, diced red onion, spinach and mushroom and top with Feta cheese.  We found this Nordic Ware Pan  and it works perfectly we can make 6 of these at a time.

We put 2 eggs in each of the dishes and then throw our toppings in and bake at 425 for about 18 minutes they’ll be nice and rounded when they come out of the oven. The eggs in the final pictures are pretty dense because we really loaded them up with toppings.

And there you have it, Butler House Egg Soufle’s with a Greek twist.

Souffle Ingredients: farm fresh eggs, spinach, mushrooms, red onion, locally processed sausage patties, mushrooms, kalamata olives

Some of the ingredients for brunch.

All loaded up- we spray the pan generously with Pam. Even though the pan is coated, the eggs do tend to stick a bit.

Oven Nordic Ware oven-safe dish

all the ingredients- ready for the oven!

We’re toward the end of our garden this summer- here is an heirloom slicer fresh from the garden so good!

heirloom tomato fresh from the garden

All done! In order to not scrape the coating on the pan, we’ve discovered that it is best to remove the eggs by running a plastic forks around the edges to release the eggs.

fresh from the oven

Throw them on a rack to cool before putting the leftovers in the refrigerator.

greek style egg souffle’

Cucumber from the garden as well topped with a little shredded parmesan.

egg souffle’, tomato and cucumbers, both from the garden

brunch is served!

So good, hearty and healthy!