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    Breakfast Soufflès

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    Breakfast Soufflès

    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 1 tbsp vegetable oil
    • 1 shallot, finely chopped
    • 75g lardons
    • 50g sausagemeat, crumbled
    • 50g button mushrooms, sliced
    • 100ml double cream
    • 2 medium eggs
    • 1 egg yolk
    • 1 tbsp fresh thyme leaves
    • 1 cherry tomato, quartered
    • salt
    • Salt and freshly ground black pepper


    1. Preheat the oven to 180˚C/gas mark 4. Grease and base-line 4 x 140ml oval moulds or ramekins.
    2. Fry the shallot gently in the oil until soft. Add the lardons and sausagemeat and fry for 2 minutes. Add the mushrooms and fry for a further 3-4 minutes or until golden brown. Set aside to cool.
    3. In a jug, lightly beat the cream, eggs and yolk. Add the thyme and generously season. Divide the cold lardon mixture between the moulds, and add the pieces of tomato. Pour the egg and cream mix over the top. Place the moulds on a baking tray and bake for 20 minutes or until well risen and firm.
    4. Turn out on to serving plates and garnish with tomatoes and thyme.

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