Eggs are one of the few foods that all four people who live in my house agree on: We love them, all of us. The problem is, we all have our own unique preferences as to how we like them cooked. My husband goes for over-easy. My younger son: scrambled. Me: poached. My older son, well, he’s six years old but going-on 40, and he has definite opinions about everything. He is achingly deliberate, and he seldom waffles once he’s made up his mind (and woe unto you who might try to change it). His favorite: baked eggs with lots of cheese. It’s so good that some people don’t even mention the broccoli I throw in there. Here’s how I do it.
Then genius of this recipe is that it’s even easier to make than an omelet: You beat some eggs, you pour them into a pan, slide it into the oven, and a puffed-up cloud of softness emerges.
Broccoli and Cheese Breakfast Souffle
4 large eggs
2 tablespoons plain yogurt, buttermilk, sour cream, or milk
1/2 teaspoon salt
1 cup grated cheddar cheese, preferably very sharp
1 cup broccoli, cut in bite-size pieces
1 tablespoon chopped chives or scallions (optional)
Preheat oven to 400. Lightly grease a small shallow baking dish.
In a medium bowl, whisk together eggs and yogurt (or buttermilk, sour cream, or milk) until well combined and frothy. Add salt. Stir in cheese, broccoli, and chives, if using.
Pour mixture in to prepared dish. Bake for 12 to 15 minutes, until center is puffed and set. Remove from oven and enjoy immediately.