Cheese & Chive Soufflés

Cheese & Chive Soufflés

Prep Time


Cook Time



4 people

With the holidays and house guests just around the corner, it’s nice to have some special dishes that you can serve for breakfast or brunch. Cheese and chive soufflés, served in individual ramekins, are always a crowd-pleaser. These savory soufflés make an impressive presentation. Serve them as soon as they are removed from the oven so they won’t deflate.

Recipe courtesy of Williams-Sonoma


  • 3 tablespoons. unsalted butter
  • 1/2 cup plus 1/3 cup finely grated
  • Parmigiano-Reggiano cheese
  • 3 tablespoons all-purpose flour
  • Pinch of cayenne pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 3/4 cup milk
  • 2 tablespoons dry vermouth
  • 3 eggs, separated
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup minced fresh chives
  • 3/4 cup finely grated Gruyère cheese


  • 1 Preheat an oven to 375ºF. Butter four 4-oz. ramekins with 1/2 tablespoon of the butter and sprinkle with 2 Tbs. of the Parmigiano-Reggiano.
  • 2
  • 3 In a saucepan over medium-low heat, melt 2 tablespoons of the butter. Add the flour, cayenne and nutmeg and cook, whisking constantly, for 2 minutes. Slowly add the milk and vermouth, whisking until smooth and thickened, 2 to 3 minutes. Whisk in the egg yolks, salt, black pepper, chives, Gruyère and the 1/3 cup Parmigiano-Reggiano. Pour into a bowl. Set aside.
  • 4
  • 5 In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, fold the egg whites into the soufflé base in three additions.
  • 6
  • 7 Meanwhile, fill a breakfast pan two-thirds full with water and bring to a boil over medium-high heat. Using half of the batter, fill the ramekins to the top and sprinkle with 2 tablespoons of the Parmigiano-Reggiano. Place the ramekins in the breakfast pan. Transfer to the oven and bake until a toothpick inserted into the center of a soufflé comes out clean, about 17 minutes.
  • 8
  • 9 Remove the soufflés from the ramekins and place on individual plates. Serve immediately. Let the ramekins cool, then repeat with the remaining batter.


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC