Breakfast Soufflé with Blueberries


6 whole eggs, separated

4 tbsp. caster sugar

2 tbsp. cream

1 tsp. vanilla

1 punnet blueberries

icing sugar, to serve

blueberry compote, to serve


Preheat the oven to 200C.

In a large bowl, add the egg yolks, 2 tbsp. caster sugar, cream and mix to combine. In a separate bowl, whisk the egg whites, adding the remaining sugar and whisking until soft peaks. Gently fold the egg whites into the yolks and add vanilla.

In a large pan, melt a small knob of butter and pour in the souffle mixture. Put the pan in the oven and cook for 4 – 5 minutes, or until golden. Flip the souffle onto a large plate and serve with icing sugar and blueberry compote.