Hi guys! Since Wil is in the restaurant industry and has to work tomorrow night, we’re celebrating Valentine’s Day today. I was in charge of making brunch today after church, and then he’s taking me out to a nice dinner tonight – should be fun!
I ended up making this incredible Skillet Soufflé for brunch that was so easy, but seemed so fancy. It was delicious, healthy, and really took the eggs to a whole different level. I know “Soufflé” can seem like a scary/intimidating term, but this one is pretty fool proof and has just 4 ingredients! Get up a few minutes early tomorrow and make this for your valentine!
Skillet Souffle for Two: (10 pts+ total, so 5 pts+ for half the dish)
Here’s what you need:
- 3 eggs
- 2 tbsp fresh dill (or other herb of choice)
- 1/2 tbsp butter
- 1 oz soft goat cheese
BTW – I found these goat cheese medallions at Trader Joe’s and they are awesome.
I love goat cheese, but those little tubes of it can get so messy and are hard to use up before they go bad/get everywhere. These are single servings (1 oz) with just 2 pts+ per container and are super portable. I think it was 3.99 for a pack of 8 of them – totally worth it!
Ok, back to the task at hand.
First, preheat your oven to 400º.
Next, separate the eggs, putting the whites and yolks in separate bowls. If separating eggs in the shell scares you, just do it with your hands – which is what I do. Crack the egg directly into your hand over the bowl for the whites to go in.
Move your fingers around a bit to let the whites fall through into the bowl, careful not to drop the yolk. Once all the whites have gone through your hands into the bowl, the yolk should stand alone and is ready for the other bowl.
After all three, you’ll have two separate bowls – one with three yolks, and one with three whites.
Add the dill plus salt and pepper to taste to the yolks, and beat with a fork until well combined.
Now, using an electric mixer, beat the egg whites. If you don’t have an electric mixer – go get one. I got this one at Target for 6.99 (full price).
You want to beat the whites for 2-3 minutes.
Until peaks form when you (turn off and then) remove the mixer. It should look like this:
Now, add your yolk mixture to your whites.
And gently fold the mixture together with a spatula until well combined.
In a cast iron skillet (or a pie plate if you don’t have one), place the 1/2 tablespoon of butter.
Melt over medium-low heat, swirling it around so the butter coats the entire bottom of the pan/pie plate.
Now, add the egg mixture to the skillet.
Crumble the goat cheese on top.
And place the skillet in the preheated oven for 10 minutes, until the souffle has risen and is browning on top.
Loosen the souffle from the sides of the skillet with a spatula or butter knife, and the entire souffle should slide out of the pan and stand on its own.
How beautiful is that?!
Serve immediately with your side of choice. I mixed up a simple arugula salad with some carrots, red pepper, and green beans and it went perfect with the souffle.
The souffle is so fluffy from whipping the egg whites and has this incredible, airy texture.
Each bite was so delicious and Wil couldn’t get over how yummy and simple this dish was to make!
The melty goat cheese and fresh dill add such a subtle and fresh flavor to the eggs and make for a perfect brunch dish if you’re looking for something a little special, but still do-able.
The entire skillet has 10 pts+, so if you divide it in half, each piece has just 5 pts+ and it’s a good amount even though its just 1 and a half eggs. Make this soon!
Are you a fan of eggs? What’s your favorite way to have them? I love eggs, but only ever eat them on the weekends. This dish is definitely up there with my favorite preparations, but I also love eggs straight up poached.