How do you like your eggs in the morning? Boiled, scrambled or fried? Well, it's about time to take your breakfast up a notch with the omelette soufflée.
The fancy hybrid of an omelette and soufflée sounds difficult to make but this fluffy protein-packed dish can be yours in no time.
All you need is three large eggs, cheddar cheese and chives. First, you want to separate the eggs in two bowls, whisk the yolks and then add salt to the egg whites and whisk until you get a thick consistency. Add half the whites into the yolk and whisk, finishing by folding in the remaining of the egg whites.
In a pan add butter, pour in the mixture, add cheddar and cover the pan leaving it to cook for 3 minutes. Once its puffed and brown, fold over and serve with a bit of butter and chives.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.