This is kind of a copycat of the beloved breakfast souffle’ served at Panera Bread. Easy and quick to do, especially since you can make them the night before and just pop them in the oven for breakfast.
INGREDIENTS:
for the egg mixture:
7 extra large eggs/ 68 g each
1 tbsp fresh chives
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
for the bechamel:
1 cup milk/ warm
4 tbsp butter unsalted
5 tbsp all purpose flour
1 cup roughly chopped baby spinach
1 cup shredded fontina cheese
1/2 cup gruyere cheese
you can use mild cheddar instead
5 thin slices of bacon
1/2 cup sweet bell pepper
Cooking spray
1 pkg puff pastry, thawed and divided into 5 squares
5 ramekins
PREPARATION:
Preheat oven to 375F
Chop roughly the spinach and dice the bell peppers. Set aside, then crack 7 large eggs, season with the salt, pepper, cayenne and chives. Whisk the eggs for 2 minutes then set aside.
In a pot melt the butter, add the flour and cook for a minute. Add the milk and mix until it comes to a boil and thickens. This is your bechamel.
In a separate small bowl add 1 tbsp of the bechamel, then 1-2 tbsp of the egg mixture. Whisk together then add to the bechamel and mix it in.
Now add the rest of the egg mixture to the bechamel and whisk until creamy and smooth.
Prep the ramekins with some oil or butter, grease the inside well.
Add 1 4-5 inch puff pastry square in each ramekin. Top with egg mixture, it should be enough for 5 servings.
Add more cheese and top with one slice of bacon. Sprinkle with black pepper and bake for 30-35 minutes or until golden and nicely puffed. Serve warm and enjoy.
