my pleasure: avocado and cheese souffle

by Chen

Sounds fancy. Looks elegant. Tastes comforting.

I have had souffle on my to-do list for quite a while. For one thing, I like to cook with eggs. On the other side, most recipes that sound right for real souffle can go one page long. You may think that it is no more than lighter or fluffier omlette or crustless quiche, but the real thing takes time and effort.

However, it’s my pleasure to serve this for weekend breakfast, especially when everyone smells the aroma of baked eggs and tries to take a peek at the oven.

avocado and cheese souffle
Makes one 8-inch loaf

3 eggs, room temperature and separate
1/4 cup plain Greek yogurt, room temperature
1/2 tsp salt

2 tbsp butter
2 tbsp flour
1/2 cup milk, room temperature

1/4 heaping cup shredded mozzarella cheese, or whatever you like
1 avocado, diced

1 green onion, thinly sliced (optional)
black pepper (optional)

Preheat the oven to 350F. Lightly grease an 8-inch loaf pan.

Melt butter in a sauce pan over medium-low heat. When it starts to foam, add in the flour and whisk until the mixture lightly browned but not burnt. Whisk in the milk and stir until thicken and smooth. Remove from the heat and let cool slightly so that it won’t scramble the egg yolk mixture when you mix them together.

Beat the egg whites until stiff. Set aside.

Whisk the yolks, yogurt, and salt together in a large bowl.

When the butter-flour mixture is cooled, whisk into the egg yolk mixture until well combined. Stir in the cheese and avocado. Gently fold in the egg whites in 2 batches. Pour the batter into the prepared pan. Sprinkle the green onion and black pepper on the top if using.

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted comes out clean. Keep the oven door closed all the way through; check only when you feel that it should be done (after about 40 minutes). Turn off the oven and let the pan sit in the oven for 5 minutes. Remove from the oven and serve warm.