After the Veggie Burger Omelet and Stuffed Scrambled Eggs, now I have an egg souffle recipe for breakfast for you. On Saturday morning we like to try out a new egg recipe or just make an omelet. Eggs are a perfect breakfast, and on Saturday morning there’s more time for cooking than on other days. Breakfast Mug Cake is a fast recipe fit for weekdays.
The recipe for egg souffle is from the cookbook ‘In de Chinese Lekkerbek’ from W.M. Treichlinger, which I also used for the stuffed scrambled eggs recipe. Yuri is always so happy with our egg recipes on Saturday morning like these Deviled Eggs with Horseradish or Scrambled Egg Bun and our pancake recipes on Sunday morning, like this Peach Dutch Baby.
Couldn’t find lobster, so used tuna instead, but it ultimately made the dish a bit boring. The souffle crashed before we could eat it, although serving it right away.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Allergies: egg, fish, gluten
a bit of salt
1.5 tbsp soy sauce
1 tbsp salad oil
200 grams tuna from a can
1 dl water
In a bowl whisk eggs, salt, soy sauce, salad oil, tuna and water. Pour this all in a pan in which it can grow 3 times in size. Place the lid on the pan and let simmer for 30 minutes. Serve immediately.
- Recipe source is the cookbook ‘In de Chinese Lekkerbek’ from W.M. Treichllinger.
- Enough for 2 persons.
- The tuna can be replaced with lobster.