There is nothing more comforting than a well prepared hollandaise sauce especially ladeled over a great egg soufflé.  Visions of yolk stuck dirty pots, runny Hollandaise sauce, a flat Soufflé, plus the time involved usually halt the best of aspirations.

 

Not anymore!  You can make a very wholesome breakfast or impressive appetizer in seven minutes, not one dirty pan and no epic fails in the French cooking department. You will also get rave reviews.  My 4 Minute Hollandaise recipe will also last a good three days in the fridge keeping its basic same fluffy form. It serves two people.  The Soufflé is a little different, and must be served immediately.  But still, no whipping, no real effort or major clean up.

 

Some friends and I are on the Atkins type diet, low carb and high protein.  I have been  eating junk the last month because of demands on my time.  I was reading an article while at a Salon about making scrambled eggs in a cup and right away saw potential.  I love eggs, far better than eating junk (if you want to compare healthy stuff to fast food)  but I do not like clean up time at all.  So I went home and worked on a soufflé in a cup version. I have already had my Hollandaise recipe in my notes, and I am a real note taker!

   You can make your Soufflé plain, or as I did with spinach and feta cheese.  I made the first batch plain just to see the “rise” level.    You can also do other combinations such as bacon pieces, vegetable pieces, Swiss cheese and ham – this list goes on as would Quiche.  Breeze through the recipes first – because you will be working fast for seven minutes and need to be apprised ahead of what you will be doing. 

What special equipment do you need?  For the Soufflé you need large ceramic coffee cups – mine happen to be 20 ounces because I got them at Starbucks.  For the Hollandaise sauce a Magic Bullet blender or Sensio’s “Rocket” is fairly imperative.  It offers fast whipping in a small environment, taking advantage of the heat in the butter.  If you do not have a small blender, you can use a hand mixer – but you will have to work fast and improvise a container that can stand being nuked.

 

Got seven minutes? Let’s Boogie!

 

4 Minute Hollandaise Sauce [Microwaved]  

 

Make this first if you are making both.  The Hollandaise does not have to be served immediately as does the Soufflé.

Hollandaise Rocket Style 4 Minute - Serves 2

1 stick of butter

1 teaspoon of salt

4 eggs yolks

2 teaspoons of lemon juice

Dash Paprika (optional)

In a large Magic Bullet Cup melt 1 stick of butter for 1 minute in microwave [or until foaming hot] keep an eye on it so it does not froth over.

In a measuring cup have 4 egg yolks ready, with few tablespoons of lemon juice and tsp of salt.   Quickly pour egg mixture into Blender cup [into hot butter] and blend as fast as possible for at least 5 seconds. If you are not fast, the egg will coagulate before it becomes a smooth yellow fluffy sauce. 

Place in microwave for 15 more seconds and remove to blend again.

Only if your sauce is still runny, then do another 15 seconds in the microwave.  You want the egg cooked somewhat, if not just for health reasons.Cap right in the blender jar and set aside, or scrape out with spatula and enjoy!!!!

*Note – The egg whites I was able to save and funnel right into my Egg Beaters carton.  It can be used in the Soufflé recipe below just the same.

 

3 Minute Foolproof Egg Soufflé in a Cup [Microwaved] 

I used a twenty ounce ceramic coffee cup.  Optional: Pat of butter nuked in bottom of cup for 30 seconds or less before starting.  (Depending on the strength of your microwave and how much butter you used.)   

1 - 16 ounce carton of Egg Beaters Plain or similar product

Any additives you may want to add, such as spinach and feta cheese.

 

For a plain Egg Soufflé fill your cup ½ way with the Egg Beaters or if you are using additives you would fold the egg beaters around them – your additives being the focus and still not going over ½ your cup (total volume).  If you are using additives – it is OK that they take up 2/3 of the half cup and egg beaters being the rest.  Meaning I folded just a few ounces of egg product over spinach and feta – leaving half cup head space.  The head space is really important because it will be a volcano in the microwave.

 

Nuke 4 times in 30 second intervals.  Each time the egg will puff up and drop back down, and why 30 second intervals are needed.  I keep taking mine out and inspecting until I get to know my microwave. 

 

When your sure the center of your Egg Soufflé is not liquid - you are done.

 

Serve immediately.

 

*Note – I have not tried this yet on multiple cups, but I will soon and I will updates the notes here.

 

Deborah Dolen is an author who lives in Palma Sola are of Bradenton FL, whose work is exclusively sold on Amazon’s platform.  She lives in Bradenton, FL with her dog Ringo.  See Deborah Dolen Amazon and her work is also sold under the pen name Mabel White.  See Mabel White on Amazon.  Deborah Dolen is frequently on Twitter, for DIT updates and neat ideas follow Deborah Dolen on Twitter.  Deborah Dolen’s DIY books are also now available on Amazon France and Amazon UK, please visit the authors pages.  Click her for her video Demo’s on YouTube that can be purchased on Amazon’s Instant Download film program.