Brunch Series – Lorraine Egg Souffle with Spinach

I am starting a brunch series!  That means, I’ll start posting a series of recipes, one by one, that complete a delicious brunch!  My first go at this is a delicious brunch of muffins and egg souffle.  Add some healthy fruit, and it even LOOKS delicious, as you can see.

This “egg souffle” is actually somewhat like scrambled eggs cooked into a pastry shell.  You may recognize these from Panera Bread.  It is a flaky, buttery crust with a light, fluffy, eggy filling.  It is basically an envelope of deliciousness.

Even though these look very fancy, they are actually very easy to make.  They didn’t take too long either.  If you were going to make this brunch to impress some friends, you could easily make the muffins a day or two ahead of time, and make these tasty souffles in the morning without breaking a sweat or wasting more than 30 minutes!  Although the recipe is only for 4 souffles, you can easily double the batch for company.  If you don’t have ramekins, these would be cute in some oven-safe coffee cups.

Adapted from Todd Wilbur’s Top Secret Restaurant Recipes 2

4 slices thick cut bacon
1 container of Pillsbury Croissants
2 tablespoons flour, for dusting
5 eggs, divided
5 tablespoons half and half
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup swiss cheese, divided
1/2 cup spinach, washed and torn into small pieces
4 tablespoons shredded parmesan

Preheat oven to 375 degrees.  Spray 4 oven-safe coffee cups or ramekins with non-stick cooking spray.

Place bacon on a microwave safe plate between paper towels (as in plate, 2-3 paper towels, bacon, topped with another paper towel). Microwave on high 7 minutes. Bacon should be nice and crispy. Once bacon is to cool, crumble.

While waiting for the bacon to cool, lay the croissants out on a floured surface (do not separate into triangles). Pinch all the seams together and lightly dust the top with more flour. Roll into a large square (the rolling will help seal the seems). Using a pizza wheel cut into 4 equal size squares. Carefully lay one square into each of the ramekins, using your fingers to press them into the base.  You want the egdes of the square with fall out of the ramekin.  Let them rest outside of it, you will be placing them on top of the egg filling.

In a microwave safe dish, beat 4 of the eggs with the half and half, salt and pepper. Whisk in 1/2 cup of the swiss cheese, the onion, bacon crumbles, and parmesan cheese. Microwave on high in 30 second increments (stirring in bewteen) until a very runny scrambled egg consistency. It should look like the when it reaches this consistency.  You can see there are some spots where it is beginning to cook up, especially around the edges, but overall it is still mostly runny.

Place an equal amount of the egg mixture into each of the ramekins and top with a tablespoon or so of the swiss cheese. Fold the edges of the croissant over on top of the egg mixture (it won’t cover the whole thing, you just want the croissants IN the ramekin, not OUT). Beat remaining egg and brush the tops of the croissant and souffle with it.

Place ramekins onto a baking sheet and bake for 20-25 minutes until golden and puffy. Serve hot. You may remove them from the ramekins or serve them in them.

2 comments on “Brunch Series – Lorraine Egg Souffle with Spinach

  1. […] with the Brunch Series, I am posting a Soup Sundays.  This winter I started making soups on Sunday afternoons.  Not only […]

  2. Erica says:

    I just made these and they came out really really close to Panera! I will be doing this again in a ramekin(I had shallow mini tart pans that I used, because it was all that I had)but the taste was spot on. I also used Pepperidge Farm pastry sheets, but I will try it with the croissant dough next time as well. Delicious! Thanks!

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