My husband is not a chef. In his mind, he is not even a cook (but he’s wrong). So I keep showing him that to eat well you don’t need a lot of fancy techniques. This dish is my latest example.
A souffle is an elegant dish, but requires a bit more technique. My “souffle” is easy. It is also very flexible. Layering bread, cheese, veggies, and herbs of your choice. Mix up the eggs with a bit of milk or half and half. You can add even more flavor to your egg mix. I like using things like my “sun-dried” tomato jam or even my bacon jam or even both! The meal is light yet satisfying and limited only by your imagination!
Flavor combinations that go well together:
Bacon, tomato, fresh spinach, basil and gouda cheese
Sauteed mushroom and onions, fresh thyme and provolone cheese
poblano peppers, black olives, fresh cilantro and queso fresco
spinach, mushrooms, fresh oregano and feta cheese
You can vary the type of bread as well. Whole wheat and multi-grain breads will make for a more substantial dish and will also adsorb more liquid. White breads will be more delicate but will also allow more delicate flavors to shine through.
I find using a high sided dish works well, like a covered casserole. Stack your layers, pour over the egg mixture and let stand for about 10 minutes before baking.
Sliced bread (I used 8 slices)
grated cheese (I used 6 oz Gouda)
veggies ( 5 oz chopped fresh spinach)
fresh herbs (1/2 cup rough chopped basil)
8-10 eggs (more for whole wheat-less for white)
1/2-3/4 cup milk or half and half (depend on bread type)
salt and pepper to taste
any additional flavors (bacon jam, sundried tomatoes, hot sauce, etc)
Preheat oven to 375F
Coat a high sided baking dish with cooking spray. Cover the bottom of the dish with a single layer of bread.
Next add your vegetable and cheese layers, sprinkle with fresh herbs, repeat until you have filled the dish, ending with a cheese layer. Add any additional fresh herbs for garnish if you like.
In a large mixing bowl, add your eggs, milk or half and half, and additional seasonings. Pour over the layers evenly and allow to stand for 10 minutes before baking.
Bake for 40-60 minutes (depending on ingredients). Dish will be done when center is set and puffy.
Serve immediately and enjoy! We love this as a light supper or Sunday brunch for guests.