Breakfast Anytime: Cheese and Herb Soufflé
I do it a lot. I think I’m making up for lost time.
When I used to think about breakfast, I used to think….well, not much. I rarely ate breakfast back in the day.
I don’t know who that girl was. Except that she wasn’t very healthy. And she was missing out big time. Breakfast is now my favorite meal of the day.
Now I savor my mornings. I pad downstairs and pour myself a big glass of water to drink while reading my Bible and journaling. Then I sip a mug of green tea while I ready my school books and contemplate what I want for breakfast. There’s nothing more sad than rushing into eating something I’m not really in the mood for.
I generally choose between one of these breakfasts (in no particular order):
- Oats/oat bran. Cooked stove-top style with almond milk, cinnamon, vanilla and some kind of fruit mixed in (banana, berries, apple, pear)
- Yogurt parfait. Plain Greek yogurt topped with sliced fruit, topped with cereal and drizzled with maple syrup.
- Big bowl of Cereal. I am without shame a cereal mixer (maybe that’s why I love granola?) — sometimes it gets crazy I always need to pair my bowl with a whole piece of fruit because cereal alone never fills me up!
- Smoothie — my favorite post-workout breakfast. See here, here, and here.
- Whole grain toast with mashed banana, cinnamon, and maple syrup. Kind of like the lazy version of my Pumpkin Banana French Toast
- Pastries. Keep the donuts, danishes, and cinnamon rolls away from me and hand over the fruit.
- Savory Veggies. Meaning tomatoes, peppers, onions, etc. Ick. That being said, I do it some veggies for breakfast (Hello pumpkin! Green (spinach) smoothies!)
Cheesy Herb Souffle
– Slightly adapted from The Food Network
- 1/2 cup milk
- 1 bay leaf
- half of a small onion, peeled
- 1/2 T. grated Parmesan cheese
- 1 tablespoon butter
- 1 tablespoon whole wheat flour flour
- 2 eggs, separated + 1 egg white
- 1/4 c. freshly grated Romano (or mozzarella or parmesan) cheese
- ½ t. fresh oregano
- ½ t. fresh dill
- ½ t. fresh sage
- Pinches of salt and peppers
- Put the milk with the bay leaf, onion, in a saucepan and bring just to the boil. Turn off the heat, cover, and set aside to “steep” Heat the oven to 400°F/200°C. Spray 2 mini (150ml) ramekins or 1 2c. casserole dish with nonstick cooking spray and dust with the grated Parmesan.
- Melt the butter in a seprate saucepan. Whisk in the flour and let thicken for about two minutes.
- Remove onion and bay leaf from the milk and gradually whisk flour-butter mixture into the milk. Continue to heat and stir until thick.
- Remove from the heat and beat in egg yolks. Stir through the cheese and herbs. Season well with salt and pepper.
- In a small bowl, beat the whites with a pinch of salt until stiff peaks form. Stir a spoonful of whites into the yolk mixture, then pour the yolk mixture onto the remaining whites and gently fold together.
- Pour into the soufflé dish and bake until risen and set, but not completely firm in the middle, about 20-25 minutes, depending on the size of the soufflé dishes.
- Serve immediately before it slumps!
Dad took my older sister out for breakfast this morning. He’s probably eating a fancy omelet and she’s probably cutting into a mountain of Belgian waffles. Topped with whipped cream. And maybe a chocolate drizzle.
I’m not jealous, though. I happy to be here, sipping the last of my green tea, and licking the last bit of yogurt from my spoon. Breakfast just the way I like it.