One of the perks of my job: I get to learn from the master chef herself and recreate her own personal recipes. Anna Maria, the owner of the San Juan Island Inn Collection, learned to cook at a young age from her mum and has been refining her culinary talents ever since. She describes her passion as a “love of cooking, eating, and veracious appetite for learning about food”. Still, there are days when I don’t feel like I should even be allowed near her kitchen because my experience does not even begin to compare to hers. Nonetheless, I love when I am able to serve one of the recipes she has published in her cookbook to our guests for breakfast. This past weekend we made her Cheesy Egg Soufflés. And oh my goodness, they were to die for! What’s great about them is that you can even put your own spin on them. If you prefer different cheeses or spices or want to chop up some veggies or meat to throw in, it’s totally up to you!
I Promise They’re Not Scary!
Anxiety always seems to stir inside whenever soufflés are mentioned. I admit, I was definitely fearful of soufflés prior to making this recipe. I even had extra eggs on standby to make a quick scramble in case my Cheesy Egg Soufflés failed. BUT! Not only were they marvolously successful, they were also light, fluffy, and every ramekin came back clean from our guests. We were so excited that they puffed up nicely, we were scrambling (egg pun intended) around to serve them at the peak of their height because a soufflé, as we all know, has a limited airtime. Nothing is funnier than to watch two innkeepers and a guest relations coordinator clambering to fill the rest of the plate with sides in an attractive manner before the impending and inescapable deflation occurs. Let’s just say, it’s a good thing there’s a wall between the kitchen and the guests that eat in the café. The awesome part about soufflés though is that even when they deflate, they still taste just as delishes. Okay okay enough of me, now to the recipe!
1 tsp. Italian spice mix
⅛ tsp. seasoned salt mix
½ cup milk
⅛ tsp. dry mustard
4 Tbsp. 3 cheese mixture (equal parts mozzarella, cheddar, and provolone)
4 Tbs. parmesan cheese, grated
- Preheat oven to 450 degrees.
- Spray 4 – 3½-inch ramekins with non-stick cooking spray.
- Put all ingredients in blender and process until smooth.
- Pour into prepared ramekins.
- Bake for 20 minutes. Tops should be golden brown and will have risen like a soufflé. Serve immediately.
What to Serve The Soufflés With
We served the cheesy egg soufflés with a roasted red pepper coulis, three strips of Hempler’s bacon, and some roasted rosemary red potatoes. YUM! Needless to say, I made a few extra servings for the team and myself. We have also served them with ham, chicken apple sausage, pear walnut salad, roasted pumpkin mash, and canadian bacon. Be sure to book a room with us at the Harrison House Suites or the Tucker House Inn so you can enjoy one of our many gourmet breakfasts served here!