Spinach Souffle with Rosemary Fennel Sausage and Fresh Tomato Confit

Let it be stated that I take great delight in the pleasure that is breakfast. Upon launching my day, I relish the opportunity to indulge  the senses and take great pleasure in a good, hearty breakfast! To be exact, nothing tickles me more.

Eating becomes the most simple of delights, when lifted from its elemental role of necessity. Air, water, sustenance, they are the root of our mere existence. But to merely exist alone is the highest form of treason against self one dare commit. We must go forth and live boldly! For it is through simple pleasure that life is truly lived.

It is my guess Publilius Syrus knew a thing or two about living a life devoid of pleasures. A Syrian slave during the 1st century B.C., he gained release from his captors in a battle of wits staged by Julius Caesar and would go on to pen several volumes of philosophical tomes containing basic moral maxims. In short, Publilius Syrus wished nothing more than to serve as a spiritual advisor, instructing his fellow man on how to live a fulfilled life.

We wake daily bent on living our lives to the fullest.  No venture is undertaken by man with greater fervor than to establish our purpose in life. We struggle to leave our mark in the world, often over looking the fact that the greatest mark we dare to leave is often just enjoying the ride. Taking cue from Publilius Syrus- “Every day should be passed as if it were to be our last.

Let us all begin by enjoying a hearty breakfast! Here is something a little different for you to try.

Spinach Souffle

3 large farm raised eggs

1/2cup heavy cream

8 oz. chopped spinach

1/4 cup whole milk ricotta

1/8 teaspoon ground nutmeg

1 tablespoon butter

1 tablespoon water


Preheat oven to 350º

In a medium bowl, mix the ricotta cheese with 1/8 teaspoon of nutmeg and a pinch of salt. Set aside and reserve.

Heat 1 tablespoon of water in a skillet over medium heat. Add spinach and toss until wilted and liquid is evaporated. Don’t over cook and dry out. Set aside and reserve.

Place 3 fresh eggs, ½ cup heavy cream and a pinch of salt in a medium mixing bowl then whisk until frothy. Add chopped spinach and gently stir until combined.

Grease 3 or four small ramekins with a light coating of butter, then place in a roasting pan. Pour soufflé mixture in until each is about half full. Place small ½ teaspoon dollops of ricotta mixture evenly distributed amongst ramekins until all is gone.

Fill roaster pan with lukewarm water until the level reaches about half way up each ramekin. Carefully place in the oven and cook until the tops of the soufflés are a light golden brown. About 15 minutes depending on your oven.

Remove the roaster pan from the oven. Carefully remove each ramekin from the pan and arrange them on a wire rack from 5 minutes to cool before loosening and plating.

Fresh Rosemary Fennel Sausage

1 lbs Pork Shoulder Roast, Cut into 1 inch wide strips

2 tablespoons Fresh Rosemary, diced

2 tablespoons fennel seed, crushed

1 tablespoon olive oil

Salt and pepper

Generously season the pork strips with fennel, rosemary, salt and pepper. Begin placing strips into a meat grinder, bit by bit, until coarsely ground. In a medium skillet, heat olive oil over medium high heat. Brown Sausage and serve.

Tomato Confit

2 Cups Cherry tomatoes, rough chopped

2 cloves fresh garlic, minced

½ teaspoon olive oil

½ teaspoon fresh lemon juice

Salt to taste

Add chopped tomatoes to a small mixing bowl along with minced garlic, lemon juice, olive oil and a pinch or two of salt to taste. Serve.

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Filed under Breakfast, Brunch, Sausage, Souffle, Spinach, Vegetables

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