A soufflé has a reputation for being difficult. This one, inspired by the recipe from @chef_junebug, earns that reputation back — but only for the right reasons. The soufflé itself is built on separated eggs, Gruyère, fresh herbs, and Sergio’s Seasoning, then folded carefully and baked until puffed and golden. Everything else is built around it: roasted cherry tomatoes blistered with Sergio’s, deeply crispy bacon crumbled over the top, and a jalapeño herb oil — olive oil, fresh jalapeño, parsley, chives, garlic, and a pinch more Sergio’s — drizzled over just before serving. The result is a brunch dish that’s as bold as it is precise. Serve it immediately while the soufflé is beautifully puffed.
Serves 2–4
Here’s what you’ll need:
Ingredients
For the Soufflé
- 4 large eggs, separated
- ¼ cup whole milk
- ½ cup shredded Gruyère or sharp cheddar cheese
- 2 tbsp fresh herbs, finely chopped (parsley, chives, or a mix)
- ½ tsp Sergio’s Seasoning
- 1 tbsp butter, for the ramekins
For the Toppings
- 4 strips bacon
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- ½ tsp Sergio’s Seasoning
- 1 tbsp fresh herbs, roughly chopped
- 1 jalapeño, thinly sliced
For the Jalapeño Herb Oil
- ¼ cup olive oil
- 1 jalapeño, seeded and finely chopped
- 2 tbsp fresh parsley or cilantro
- 1 tbsp fresh chives
- 1 small garlic clove, minced
- Sergio’s Seasoning, to taste
- 1 tsp fresh lemon juice
Directions
- Roast the tomatoes: Preheat the oven to 400°F. Toss the cherry tomatoes with olive oil and Sergio’s Seasoning. Roast for 15–20 minutes, until blistered and slightly caramelized.
- Make the bacon: Cook the bacon in a skillet over medium heat until deeply crisp. Transfer to a paper towel-lined plate, then crumble into pieces.
- Make the jalapeño herb oil: Combine the olive oil, jalapeño, herbs, garlic, Sergio’s Seasoning, and lemon juice. Stir well and let it sit while you prepare the soufflé.
- Prepare the soufflé mixture: Separate the eggs. Whisk the yolks with the milk, cheese, herbs, and Sergio’s Seasoning pepper until well combined.
- Whip the whites: Beat the egg whites until they form soft-to-medium peaks. Gently fold them into the yolk mixture in two additions, being careful not to deflate the eggs.
- Bake: Butter 2–4 ramekins and divide the mixture between them, filling each about ¾ full. Bake at 375°F for 12–15 minutes, until puffed and golden on top. Do not open the oven door while they bake.
- Finish: Immediately top with the crumbled bacon, roasted tomatoes, fresh herbs, sliced jalapeño, and a generous drizzle of jalapeño herb oil.
- Serve immediately while the soufflé is beautifully puffed. Enjoy!
