PBE makes breakfast egg soufflé

If you've ever eaten something in a restaurant and decided you could make that at home; read on.

When sister Doodles and I get together one of our favorite places for breakfast is Panera Bread. This tasty little breakfast-cafe-franchise seems to be popping up all over the country. I've only been interested in their bread and bagels but lately noticed a hot seller, baked egg soufflés, and thought what a great challenge for Doodles and myself.

The egg dish looks pretty simple. A soufflé/quiche like mixture baked in a puff pastry dough. Sounds easy enough but we did run into some difficulty. Here is our attempt.

Because there were only three of us for Easter brunch we used three two-cup oven proof bowls. I might adjust this to six 6 ounce custard cups next time.


Recipe
2 eggs
1/4 cup lite sour cream
1/4 cup fat free half and half
1/2 cup shredded sharp cheese
1/2 cup finely chopped ham or sausage
3/4 teaspoon chopped chive
3/4 teaspoon chopped thyme
salt and pepper
one sheet puff pastry dough

Pre-heat oven to 400 Cut pastry dough in five-inch square or to fit your baking cups. Divide cheese and ham between the three cups. Divide herbs and sprinkle on top of ham. Beat eggs and add half and half. Whisk in sour cream. Pour egg mixture over ham and cheese and bake in middle rack for about 35 minutes until eggs are lightly set. Don't overcook.


What we had was a lovely eggy soufflé with underdone pastry. That afternoon our darling Chef Teri stopped by and we asked her. She's worked in the food industry for quite a while and is a wealth of knowledge. She knew where we went awry. To get the puff pastry to "puff" you need to blast the heat in the beginning, then turn it down and cook your soufflés until the eggs are done. Also, she suggested using some paper soufflé that are sold at Sur la table. This is why we revere her so.

What did we learn? It's fun to try something new even if the results are not exactly what you intended. Try something new!

Second Annual FUN!!!

Only 30 more days to enter your favorite egg dish in our Second Annual Pullet Surprise. Don't miss out of the fun...check out the rules here

Second Annual Pullet Surprise

Last years recipient of the Peanut Butter ´Etouffee Pullet Surprise was none other than Soul Fusion Kitchen. Syliva treated us to her version of Doro Wat a spicy Ethiopian chicken dish. It was no secret we did not receive many entries but we are not daunted, we will try this again.

Here we go, lets have a drum roll, please...

This years category, keeping with the poultry theme, is Eggs. Now the only restriction is the dish must have eggs as it's main attraction but we'll leave the finer points of argument to you. If you think it qualifies then send the entry.

Here are the rules:

• Make a recipe with the main ingredient being eggs
• Post recipe on your blog. Photos are a plus.
• Have this link back to PBE in your post. http://pbetouffee.blogspot.com
• Send us your permalink E-mail
• Do all of this by midnight PST March 26, 2008

Don't have a blog? Just e-mail all your info and we'll post it here.

Editor's Note: Pullet Surprise is a play on words. You will not be getting the real Pulitzer.

we are so honored

to be on named on Blog Spot's Blogs of Note!!!

To all our new visitors WELCOME!!!

Now the timing is perfect because we were about to put out a new challenge our not so famous Pullet Surprise.

So check back in a few days for all the information.

Now I gotta go check the chickens.....get your thinking caps on and we'll see ya soon.

As always stay tuna'd..............

Doodles, Sister Moon and lil bird

Sound the trumpets, unfurl the banners

Our 2007 winner of the PBE Pullet Surprise is, Sylvie at Soul Fusion Kitchen and her version of Doro Wat a spicy Ethiopian chicken dish. Sylvie, an accomplished cook and award winning BBQ'er, stepped out of her comfort zone and tried a new recipe. She gave us a step by step presentation of the recipe she created. She also added links back to the PBE site and our logo. It's all about the marketing.

Thanks Sylvie, our design team will be sending you the official award winner's logo to be placed any where you'd like, your blog, stationery, t-shirt, side of your car, or the trash if you'd rather.

We are honored to mention the following entrants:

New to PBE is Kathy Maister and she has an interesting site for new cooks, startcooking.com Her entry is a step by step video for roasting a chicken. Very inventive video that she manages without sound. Do take a look whether you are a new or more 'seasoned' cook.

Also another new foodie friend's entry was from Mele Cotte and it was very filling as she included an entire menu. She was also gracious to include a link back to PBE and our logo. Her Lemon Pepper, & Thyme Chicken Breast entry looked yummy and even supplied a review a friend A Day in the Life. And as Bush Babee says, "she put her foot in it!"

I had to go beg ACME Instant Food for a post but it's about a fun filled evening that includes rum so why not. Ed was the cook for this post and there are lots of photos and a commentary of the event by Kevin. The Jamaican Jerk Chicken makes you yearn for your own Caribbean Dinner if you can't make it to the island. I suggest becoming a regular reader of ACME if you like humor sprinkled over your food.

Thanks to our contestants. Even though we only had four entries we hope to have another challenge in the future.

Notice to Pullet Surprise entrants

Thanks for the entries. We are busy celebrating the sale of our own Doodle's house so declaring a winner could take a day or two. Never fear we have our crack web team, located deep in the PBE dungeon, designing the prize as we speak and as soon as the judges sober up we'll tabulate their votes. We'll post the winner real soon, or sooner than later.