Soufflé with Poached Eggs

A tasty breakfast treat by Nick Munier


  • 2 tblsp creme patissiere (recipe below)
  • 1 tblsp cointreau
  • 4 egg whites
  • 100 g caster sugar
  • 25 g butter

  • 3 halves poached pears
  • 60 ml pear puree
  • 1 tsp Cointreau

Creme Patissiere
  • 6 egg yolks
  • 100 g sugar
  • 600 ml milk
  • 1 vanilla pod
  • 12 g plain flour
  • 12 g corn flour


  1. To make the Crème Patissiere whisk the egg yolks and sugar until slightly white, add the sugar and flour bit by bit and whisk until it is all completely dissolved.
  2. Boil the milk and vanilla pod and gradually add the egg mixture to the milk.
  3. Put onto a high heat and stir until it thickens, once this is done transfer the custard to a cold bowl and put into the fridge to cool down.
  4. You can use crème patissiere or normal custard for this recipe. Crème patissiere is a French Pastry Cream.
  5. Preheat your oven to 180 degrees. Brush a 10cm (diameter) oven proof pan thoroughly with butter and place it in the oven for 5 minutes until it is red hot.
  6. Put the crème patissiere and cointeau in a round bottomed bowl and whisk together.
  7. Put the egg whites in another bowl and whisk to soft peaks, add the sugar gradually, whisking in until the mixture is stiff.
  8. Add a quarter of the whipped egg white to creme patissiere and whisk together.
  9. Carefully fold in the remaining egg white.
  10. At this stage bring the pan out of the oven and butter it again using a pastry brush. Place the soufflé mix in the pan and fill it up to the rim.
  11. Knock the bottom of the tin slightly on the stove, then place in the oven for 3 minutes or until nicely browned.
  12. Poach your pears in cointreau, water and sugar syrup in advance. I’m using tinned pears and like to include the juice from the tin.
  13. Make your pear puree in advance by boiling down some ripe pears in sugar and water, adding some cointreau and putting them through a sieve.
  14. You can gently reheat both the poached pears and puree while the soufflé is cooking.
  15. To serve, pour the warm pear puree on to a plate and garnish the edges with the poached pears.
  16. Take the soufflé out of the pan, and turn out with the smooth side up on the centre of the plate. Serve immediately.



Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register