Cloud Soufflé

Egg Dishes and Breakfast Entrees

Cloud Soufflé

Two egg yolks baked into a nest of whipped egg whites.


Servings: Feeds 1, but is easily multiplied by the number you choose.

Butter, or Pam for lining the ramekin.

2 eggs, room temperature and separated

Kosher salt

1 Tablespoon cream

1 Tablespoon butter, melted

3 tablespoons grated Cheddar Cheese

2-3 Cherry Tomatoes, chopped

1/4 Shallot, chopped

Fresh ground black pepper


Preheat oven to 400 degrees F.  Lightly butter and flour a 4-inch, 12 ounce ramekin. Using your electric mixer, beat the egg whites with a pinch of salt until they become stiff. Sauté the shallot and tomato in a little olive oil until the shallot is translucent, about 3 minutes. Spoon 3/4 of the egg whites into the ramekin reserving some for the top.  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.  Add the shallot – tomato mixture then carefully slid the two egg yolks into the hole.  Add a crush of freshly ground pepper then top with the cheese.  Pour in the butter and cream.  Smooth the remaining egg whites back over the top to form a dome. Bake approximately 12 minutes.  The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot. Serve with some crusty bread to dip into the yolks and cream.