Breakfast & Brunch > Eggs > Specialty Egg Dishes > Soufflé (Savory) Recipe

Cheddar and Chive Soufflé

A light and airy cheddar and chive soufflé, perfect for a special breakfast or brunch. This recipe combines sharp cheddar cheese, fresh chives, and a delicate egg base for a savory and impressive dish. Enjoy it with a side salad or fruit for a complete meal.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
2
Ingredients
  • 4 Eggs
  • 1 cup Milk
  • 2 tablespoons All-purpose flour
  • 2 tablespoons Butter
  • 1 cup Cheddar cheese, shredded
  • 2 tablespoons Fresh chives, chopped
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper
  • 1/4 teaspoon Cream of Tartar

Prepare the Oven and Ramekins

Preheat oven to 375°F (190°C). Generously butter two 6-ounce ramekins. You can also sprinkle the ramekins with grated Parmesan cheese for an extra layer of flavor and to help the soufflé rise.

Make the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk until smooth. Cook, stirring continuously, until the sauce thickens and comes to a simmer. Remove from heat.

Add Cheese and Chives

Stir in the shredded cheddar cheese until melted and smooth. Add the chopped chives, salt, and pepper. Set aside to cool slightly.

Separate the Eggs

Carefully separate the eggs, placing the yolks in one bowl and the whites in another. Make sure no yolk gets into the whites; this will prevent them from whipping properly.

Incorporate the Yolks

Whisk the egg yolks into the slightly cooled cheese sauce until well combined.

Whip the Egg Whites

In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating until stiff, glossy peaks form.

Combine the Mixtures

Gently fold about one-third of the beaten egg whites into the cheese sauce to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix, as this will deflate the soufflé.

Bake the Soufflés

Pour the mixture into the prepared ramekins, filling them almost to the top. Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the soufflés are puffed up and golden brown. The centers should be set but still slightly jiggly.

Serve Immediately

Serve the soufflés immediately, as they will start to deflate after being removed from the oven. Garnish with extra chives if desired.

← Basic Quiche Recipe Classic Creamy Deviled Eggs →

FAQ

  • Can I prepare the soufflé ahead of time?

    You can prepare the cheese sauce and separate the eggs ahead of time. However, the egg whites should be whipped and folded into the sauce just before baking for the best results. Do not assemble the entire soufflé and let it sit.
  • What if my soufflé doesn't rise?

    The most common reasons for a soufflé not rising are overmixing the batter (deflating the egg whites), not having stiff enough peaks on the egg whites, or opening the oven door too early during baking. Ensure the oven temperature is correct as well.
  • Can I use a different type of cheese?

    Yes, you can substitute other cheeses like Gruyere, Parmesan, or Swiss. Just be sure to use a cheese that melts well and has a good flavor.