If you’ve thought a Souffle was a fancy dish, the bastion of a master chef, think again. I was charmed by this simple recipe from my Grandmother’s 1930s cookbook. Not as tall or high-rising as a fancy soufflé, this is a simple country souffle and is absolutely delish. No stress and worry-free, a soufflé like this is right at home at breakfast, brunch, or as a simple side, and can be a light dinner.
Simple Country Souffle – this one is Spinach and Cheese
I think you’ll love this souffle, and it can be made with almost anything. It can be just eggs and cheese, or have any of an assortment of vegetables, and works well with some meats. It’s a great way to use a few leftovers. It doesn’t require special dishes, split-second timing, or any special equipment. (Well, I would use an electric mixer, although it could be whisked by hand.)
About Simple Country Souffle – From Anything:
Many of us home cooks don’t automatically think “souffle” when thinking about what to make – especially when thinking about what to make with a bit of this or a dab of that when cleaning out the fridge. I think it’s more of a cultural thing, along with some misplaced mystique.
A souffle is nothing more than a mix of a few ingredients, egg yolks, and cheese if you want (I usually do), mixed with a bechamel sauce (a white sauce – butter, flour and milk cooked together) and lightened with whipped egg whites. It does take a little effort, but the payoff? So worth it.
leftover broccoli and a bit of leftover white or mornay sauce
Making Simple Country Souffle – From Anything:
Take a look at your leftovers, whatever it is, vegetable or meat, or cheese, in a new light – with kind eyes! A dab of this, a bit of that, doesn’t need to go to waste and can be even better than the original dish!
This is one of my favorite ways to use a leftover white sauce or Mornay (a white sauce with cheese), or make a little extra white sauce/Mornay if making one for anything else. So whatever you do, don’t toss any leftover white sauce or Mornay – it only takes about 3/4 cup to make a soufflé like this, and most of the work is done.
Vegetables: Cooked vegetables are best, finely chopped or grated, and you’ll need very little, so leftovers are ideal. My first choices are broccoli or spinach; consider others. You’ll need about 1/2 cup measured after chopping.
Meats: Ham (of almost any type), finely chopped, crumbled bacon (somehow we never have leftover bacon), or a breakfast sausage, crumbled or links, diced. Also, some smoked sausage works well. Kielbasa, andouille, etc. Again, about 1/2 cup after chopping.
Cheese: Almost any cheese will work, hard or soft, grated or crumbled. 1/2 cup of grated (or equivalent amount crumbled) will give some flavor without making the souffle too heavy.
Make Ahead or Leftover:
- The components for the souffle can be made ahead of time or left over, but the soufflé is best made and served the same day.
- Leftovers are still good, and fine refrigerated for three to four days, then reheated on low in a microwave; they just aren’t as fluffy.
Serve With:
- For an elegant touch, serve your soufflé with a simply dressed green salad, a simple fruit salad, or an assortment of fresh fruit.
- Depending on what the soufflé is made from, sliced tomatoes or crisp, tender, buttery green beans will be good.
- If not made with a meat component, ham, bacon, or breakfast sausage might pair well.
If You Like Simple Country Soufflé, You Might Also Like:
Check out my extensive menu for Breakfast and Brunch, but here are two recipes that are perfect to use up bits of this and that…breakfast is a great opportunity to use up a few leftovers:
- Egg in a Mug – these are basically individual omelettes cooked in the microwave.
Egg in a Mug Microwave Omelets – classic ham and cheese.
- Omelette in a Bag – while these might sound like a one-off, this makes a fabulous omelette and is so much fun to make. You might make them more than you’d think!
Omelette in a Bag, this has ranchero sauce over the top.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Eggs:
- Both Aldi & Lidl, as well as buyer’s clubs (you will need to buy larger amounts at the buyer’s club), have great everyday prices, but usually do not approach a great pre-holiday grocery store sales price.
- If you have room, stock up at a low. Eggs, according to the National Egg Board, keep well for 4 to 5 weeks after the pack date, or about 3 weeks after buying.
- Don’t store in the door; keep in original package on a bottom shelf in the fridge.
Hi! I hope you guys all enjoy this Simple Country Souffle and think about it when you just have a bit of this or a dab of that in the fridge that needs to be used. Leftovers rule!
Mollie
Simple Country Souffle – this is broccoli and cheese
Simple Country Souffle – From Anything
This souffle is quick, easy, and foolproof – and an ideal use of leftovers.
- Prep Time: varies
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings 1x
- Category: Breakfast or Brunch
- Cuisine: French
Ingredients
Thick White Sauce: makes about 3/4 cup
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup of milk, preferably whole
- salt to taste (needs to be highly seasoned)
The Souffle:
- 3/4 cup of white sauce
- 1/2 cup finely shredded or minced meat, fish, and/or vegetables.
- 3 eggs, separated
Instructions
The White Sauce:
Add butter to a small saucepan over medium heat. Once melted, add the flour, stirring, until the mixture appears to dry. Add milk in increments, stirring well after each, getting into the corner of the pan. Simmer for a minute or two, until the mixture coats the back of a spoon. Set aside to cool. This will make about 3/4 of a cup.
The Souffle:
Separate three eggs, beat the yolks well, and add to the white sauce. Stir in the diced or shredded food of choice. Beat the whites till stiff and fold in.
Pour into well oiled baking dish and bake at 375 degrees F. until knife comes out clean – this depends on your pan – check at about 20 – 25 minutes.
Variations:
- 1/2 cup finelyl grated cheese may be added
- Try pinch of nutmeg, cayenne, or a favorite spice or herb.
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