Now, this is the brunch dish to choose if you’re looking to serve something a little special. It’s indulgent and completely memorable and, on the off chance you have any leftover, it reheats very well, too.






Skill level

Average: 4.5 (1 vote)


  • 60 g butter
  • 2 tbsp plain flour
  • 250 ml (1 cup) milk
  • 50 g finely grated pecorino
  • 50 g vintage cheddar
  • ¼ cup chopped flat-leaf parsley
  • 2 tbsp snipped chives
  • 1 tsp lemon thyme leaves
  • salt and freshly ground black pepper, to taste
  • 6 eggs, at room temperature, separated
  • 150 g fresh ricotta, drained, broken into large chunks
  • smoked trout fillets, flaked, or thin smoked salmon slices, to serve
  • mixed soft herb leaves (such as flat-leaf parsley, chervil and mint) or micro leaves, to serve
  • lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 190ºC (170ºC fan-forced). Melt 40 g of the butter in a medium saucepan over medium heat until foaming. Add the flour and stir with a balloon whisk for about 1 minute or until the mixture is bubbling and leaves the sides of the pan.

Remove the pan from the heat and gradually add half the milk, stirring constantly with the whisk until smooth. Gradually add the remaining milk, stirring until smooth. Return the pan to medium heat and stir constantly with the whisk until the sauce thickens and starts to simmer. Reduce heat to low and simmer, stirring frequently, for 3 minutes.

Immediately transfer the sauce to a heatproof bowl and stir in the pecorino, cheddar, parsley, chives and lemon thyme. Season well with salt and pepper. Add the egg yolks and stir until well combined.

Use an electric mixer with a whisk attachment to whisk the egg whites with a pinch of salt until firm peaks form. Use a large metal spoon or spatula to fold about a quarter of the whisked egg whites through the sauce until just combined to loosen the mixture. Fold through the ricotta until evenly distributed but not broken up then fold through the remaining egg whites until just combined (the mixture should appear to have streaks of egg whites through it but there should be no large clumps).

Melt the remaining butter in a 20-22 cm (base measurement) ovenproof frying pan over medium heat until the butter is foaming. Add the soufflé mixture to the pan. Bake for 20 minutes or until the soufflé is puffed and cooked through (an inserted skewer should come out clean but slightly moist).

Serve the soufflé omelette immediately in scoops accompanied by the smoked trout, herb or salad leaves, and lemon wedges.


Baker’s tips

• Any leftover soufflé can be kept, covered, in the fridge for up to 2 days. Serve at room temperature or reheat by placing on an ovenproof plate or dish, covering with foil and placing in a preheated 190°C oven (170°C fan-forced) for 20 minutes or until heated through.



Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.


Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray. Creative concepts by Lou Fay.


For more recipes, view our online column, Bakeproof.