This is my sweet variation of Arnold Bennet’s soufflé omelette. I really like sweet omelettes; it is a truly exquisite meal to have for breakfast, something special and easy to make at the same time. Do you agree? I know most of the people prefer savory eggs but sweet ones are considered as traditional, too, and if you never tried them yet, why not trying them now?
I used maple syrup roasted quinces from the same batch I made for risotto but you could use apples or pears instead. You could also sauté or caramelize fruits instead of roasting. If you do not wish to bother with panade (base mixture for soufflé), you could just beat egg whites with some flour, like you usually do for your normal omelette.
I didn’t add any sugar to the eggs but I didn’t hesitate to drizzle it lavishly with sauternes syrup (you could find recipe here). Or else you could use maple syrup or runny honey instead.
So here is my late morning delight.
Sweet and zesty omelette with roasted quinces
- 150 ml full fat milk
- Unwaxed lemon
- 1 vanilla pod
- 3 halves of roasted quinces
- 30 gr unsalted butter
- 1 tbsp plain flour
- 3 eggs
- 30 gr young goat cheese, not very salty
- Syrup to serve
- First scald the milk. Pour milk in a small sauce pan. Peel 2 wide stripes from the lemon and finely grate the rest. Split vanilla bean lengthways and scarp out the seeds. Put stripes of lemon peel, vanilla seeds and bean into milk and bring nearly to a boil (small bubbles will appear on the surface and at the edges). Take the saucepan off the heat and set aside to cool and let the flavors to infuse.
- Heat the oven to 180C.
- Dry fry almond flakes till slightly browned.
- Take 3 halves of roasted quinces and cut it in wedges.
- Melt half the butter in a small saucepan, stir in the flour and cook for one minute. Take off the heat.
- Strain the milk and discard aromatics. Add strained milk gradually to the saucepan stirring until smooth after each addition. Add half of milk this way and then you can add the rest in bigger amounts. Return to a medium heat and bring to the boil, stirring all the time. Reduce the heat and cook for 2 minutes, stirring from time to time. Transfer panade to a bigger bowl and leave to cool slightly.
- Separate the eggs. Beat yolks into the panade along with grated lemon zest.
- Whisk the egg whites to a medium peak stage. Add one big spoonful to the panade to loosen it. Then carefully fold in the rest egg whites.
- Line the 28 cm pan with baking (silicone) paper and melt the remaining butter in it (yes, you just put butter straight on the paper – it is to avoid sticking, nice trick I have learned in the cooking school). When the butter begins to foam, pour in the egg mixture arrange quince wedges and crumble in the goat cheese.
- Put in the oven and bake for 15 mins or till you get a very very light golden colour.
- Out of the oven, generously pour the syrup over and serve immediately!