How to Make an Egg Souffle like Panera


If imitation truly is the sincerest form of flattery, then the people at Panera should be blushing. 



Have you tried their egg soufflé? It's an egg baked inside a croissant and it's delicious. Since this morning was too cold to actually get dressed and leave the house (yes, I spent the entire day in PJs... so what), I found this recipe and tried to create the Panera egg soufflé at home. And you know what? It was pretty damn close. You can print the recipe here or follow my step by step instructions below.

Start by gathering all your ingredients.  Whenever possible, I try to avoid creating panic in the kitchen tracking down ingredients at the last second.

 

Mix 3 eggs and 2 T. milk in a bowl until well combined. The recipe called for heavy cream but I wanted to keep this as light as possible. Add whatever cheese you have on hand (I used two slices of pepper jack) and a pinch of salt. 

Microwave the egg mixture in 30 second increments, stirring after each 30 seconds until you have an almost solid, slightly runny scrambled egg mixture. In my microwave, this took 4 increments of 30 seconds. Here is what it should look like.

Add a pinch of pepper and whatever filling you'd like. Panera offers four cheese, spinach and artichoke, spinach and bacon and sausage and gouda. I had a jar of artichokes in the pantry so I chopped them up and in they went.

Next, sprinkle a clean surface with flour, and unroll the crescent dough. Do not separate the pairs of triangles. Instead, press two of the triangles together to form a rectangle. You will only use 4 out of the 8 triangles included in the tube of dough. Set aside leftover dough to make mini croissants later.

I don't own a rolling pin so I used a pint glass and it works just as well for rolling out the dough into 6" x 6" squares.

Next, melt a tablespoon of butter in the microwave. Brush melted butter inside two ramekins, and then carefully line each with the 6×6 square of dough, leaving the extra dough hanging over the edges.

Fill each ramekin and dough with equal amounts of egg mixture. Sprinkle with more cheese if you'd like (as if there's someone that doesn't want more cheese. Ridiculous).

Fold dough over the egg mixture so it's no longer hanging over the sides. Break the remaining egg, then brush the egg white over the dough in each ramekin. This will give the dough a golden color and shine as it bakes. Do note add sea salt even though it looks amazing as it will make the dough way to salty. Learn from my mistakes.

Place ramekins on the center of a baking tray lined with parchment paper. This part is important if you want to bake the rest of your crescent dough, which you'll probably want to do since you can't freeze the leftover dough. Bake for 15 minutes. While the soufflés are baking, roll the remaining crescent dough into sweet little croissants. After 15 minutes, remove tray from oven and place the spare rolled crescents onto the baking tray around the ramekins. Return to oven and bake for 10 minutes more, until the souffles are golden brown and bubbly, and egg appears to be solid. The remaining crescents will need a few extra minutes, so remove the ramekins from the tray and return the tray to the oven, if. Allow the soufflés to cool for approximately 5 minutes while the crescents continue to bake. You can eat the soufflés directly in the ramekins, or remove them and serve on a plate. 

And because it wouldn't  be a boozy brunch without the booze, I took the easy way out. Check out these little bottles of Kahlua White Russians? They come in a box of 4 and they're tasty. And easy. Perfect for a Sunday morning.  

While I love going out for brunch, it's cold out dammit and there's just something about eating a breakfast in in pjs while listening to my favorite albums that makes Sunday seem special.Happy Sunday Funday people.