A Breakfast Soufflé for Today

Luscious Broccoli & Brie Soufflé

by Tre Taylor 

INGREDIENTS: 

1½ cups finely chopped broccoli florets

1 tablespoon butter

1 tablespoon extra-virgin olive oil

2 tablespoon all-purpose flour (low carb or a gluten free flour will work too)

1¼ cups milk

1 teaspoon Dijon mustard

¼ teaspoon salt

1 cup brie cheese

3 large eggs, separated

2 large egg whites

¼ teaspoon cream of tartar

PREPARATION:

Preheat oven to 375°F. Coat 2 1/2 -quart soufflé dish with cooking spray and place them on a baking sheet. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.

Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, to make a light colored roux. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of light caramel. Add milk, mustard, and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in brie cheese and 3 egg yolks until well combined. Transfer to a large bowl.

Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.

Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, 30 minutes in a soufflé dish. Serve immediately. Dammit this is good!!!!!!