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Souffle Omelet

Prep Time20 minutes
Cook Time8 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 4 - 6 servings


  • 1 cup cake crumbs or lady fingers

Rum Syrup

  • ½ cup water
  • ½ cup sugar and up to ¼ cup dark Rum
  • ¼ cup dark rum add the rum until you taste it

Prepare the Souffle

  • 5 fresh eggs “preferably from chicken with names”
  • cup granulated sugar
  • 3 tablespoon powdered sugar
  • pinch salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange flower water
  • 1 tablespoon butter unsalted


  • Preheat the oven to 375° F.
  • Moisten the cake or lady fingers with the rum syrup, enough to soften, but not soaked.
  • Beat the eggs with the sugar, vanilla, orange flower water and a pinch of salt until they start to stiffen, about 1 minute.
  • Add the powdered sugar and continue beating until they double in volume, and start to stiffen, about a minute more.
  • Melt the butter in a 9-inch skillet over medium heat until it starts to foam without browning.
  • Pour in the egg mixture. Cook for about 2 minutes until, when you slip a spatula under the omelet, you can see that it has started to develop golden color on the bottom.
  • Put the skillet into the oven and let the omelet cook for another 3 or 4 minutes until the eggs have souffle and lightly firmed. The center should not be liquid.
  • Remove from the oven and arrange the cake crumbs in a line across the omelet. Allow it to sit for a minute or two before carefully inverting and rolling it onto a plate.
  • Add a garnish of seasonal berries, but don't be afraid to serve the omelet plain.
  • Slice in 4 to 6 parts, dust with powdered sugar and serve.