Ingredients Jump to Instructions ↓

  1. 2 1/2 teaspoon unsalted butter

  2. 1/8 teaspoon salt

  3. 1/8 teaspoon freshly ground pepper

  4. 4 large eggs

  5. 4 slices white bread

  6. Variation 1

  7. 4 tablespoons cooked peas

  8. Variation 2

  9. 4 tablespoon chopped cooked ham

  10. Variation 3

  11. 8 teaspoon minced green herbs

  12. 4 round croutons

Instructions Jump to Ingredients ↑

  1. Butter the inside of 4 1/2 cup soufflÈ molds with 1/2 teaspoon of the butter, and sprinkle each lightly with the salt and pepper. Break one egg into each mold. In a large saucepan or high-sided skillet with a lid, bring 1/2 inch of water to a boil. Place the molds in the water and cover with a lid. Boil gently for about 4 minutes, until the whites are set but the yolks are still soft inside.

  2. Meanwhile, toast and butter the bread. Trim off the crusts and cut each slice into 4 thin rectangular strips and serve with the eggs.

  3. Variation 1. Place 1 tablespoon of peas in the bottom of each buttered mold and break egg on top. Cook as directed.

  4. Variation 2 After cooking the eggs, sprinkle with 1 tablespoon of the chopped ham. Serve 5. Variation 3. Press 2 teaspoons of the herbs in the bottom and around the sides of each of the buttered molds. Break an egg into each and cook as directed. To serve, run a blade of a sharp knife around each cooked egg and unmold on a round crouton.


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