If you’ve ever had them then you probably love the egg soufflés from Panera just as much as I do. And one thing I’ve learned over the years (especially living in Florida where you can’t even find good pizza!) is sometimes things are even better when you make them at home! We had company this past weekend so I decided it’d be the perfect time to try these babies out! (Disclaimer:I do not recommend trying new recipes for the first time when you have company, it usually ends disastrously). So gather up your ingredients, you’ll need…
1 can of crescent rolls
1 tbsp butter, melted
1 cup of shredded cheese (here’s where the artistic license comes in, at Panera they call it the 4 cheese soufflé and they also have spinach & bacon, etc. So you can really add whatever the heck you want to this and it will, I’m sure, be delicious. I used four different cheeses, 1/4 c of each- gruyere, fresh parmesan, smoked gouda, and cheddar. Use whatever cheeses you have on hand, make it a six cheese soufflé if you want to! Or, if all you have is cheddar, then use that and it will be extra cheddary! (yes I made that word up and yes I am using a parentheses inside of a parentheses and I’m not sure that’s allowed…)?)
2 tbsp whole milk
2 tbsp cream
Pinch of salt and pepper
1. Unroll the crescent roll dough and separate into 4 rectangles. Pinch the dough together at the dotted line and roll it out with a rolling pin to make it into a square.
2. Brush the melted butter inside 4 ramekins. (I doubled this recipe and it made 8 large ramekins) Carefully lay a square inside a ramekin, (don’t know what a ramekin is? that’s ok don’t be ashamed, here’s an example they are great for crème brulee but that’s another recipe for another day…did that rhyme?!) leaving some of the edges hanging. Repeat with the rest of the squares.
3. In a microwave safe bowl, add 6 of the eggs, cheese, milk, cream, salt and pepper. Beat with a fork until combined. Microwave for 30 seconds, then stir the mixture with a fork. Then stick it back in the microwave, repeating for a total of 2 mins cooking time and the egg mixture should look like runny scrambled eggs. (I am not a huge lover of the microwave but this made it much faster. You could also do it on the stovetop if you’d like) This will help the folded dough edges from sinking into the egg mixture.)
4. Pour equal amounts of the egg mixture into each ramekin. If using parmesan, top each mixture with freshly grated parmesan cheese. Fold the edges of the dough over the egg mixture. Beat the last egg, and brush it over the top of the dough in each ramekin. Bake in the oven for 20 mins at 375 degrees F or until golden brown.
They taste even more delicious if you have the cutest sous chefs in the world…
Here’s the before and after…
And voila, the finished (and scrumptious I have to say) product! And yes, I received several strong suggestions from the Butcher to add bacon next time. Figures…