Eggs Soufflé

I was hosted a brunch recently, and after indulging in so much food the last few days I decided to create these mini individual soufflés for my guests.
No surprise, they were a hit.
You can make your own variation and mix up the ingredients to whatever you prefer the most.
I slightly adapted this recipe from LCBO.


6 ramekins slightly oiled with evoo
8 eggs
12 chopped mini cherry tomatoes
3 tablespoons of Chopped dill



Preheat oven to 400 degrees

Lightly oil 6 ramekins.
Heat some oil in a large frying pan over medium heat. Add tomatoes and stir just until they begin to soften, about 3 minutes. A pepper and salt. Stir.

Crack 8 eggs in a large bowl and whisk.

Fill bottom of custard cups with tomato mixture. Sprinkle grated cheese and dill overtop. Stir to mix with tomatoes. Using a spoon create a hollow in tomato mixture. Pour egg mixture over tomatoes mixture into each ramekin. Sprinkle with additional shredded cheese and dill.

Bake just until eggs are set, about 20 minutes.




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