Souffléd apple & raspberry omelette

Souffléd apple & raspberry omelette

Posh Eggs
25 mins
Louise Hagger

Light as a cloud, sweet and spiked with sharp apples and raspberries, this can be served for pudding or breakfast.


Quantity Ingredient
2 large cox or braeburn apples
1 tablespoon lemon juice
40g butter
1 1/2 tablespoons caster sugar
1 tablespoon ground cinnamon
4 eggs, separated
80g icing sugar, plus extra to dust
80g raspberries
runny honey, to drizzle


  1. Peel the apples, remove the cores and cut each into 12 wedges. Toss the apple wedges in a bowl with lemon juice to stop them browning. Set aside.
  2. Heat 30 g of the butter in a 26 cm non-stick frying pan. Add the apple slices in a single layer and fry over medium-low heat for 7–8 minutes, until golden and softened. Sprinkle with the sugar and cinnamon, and continue to cook for a further minute, until the apples are caramelised. Remove to a plate and wipe the pan clean.
  3. Whisk the egg yolks with the icing sugar, until thick and creamy. Using a clean whisk and a clean bowl, whisk the egg whites to form stiff peaks then fold through the egg yolk-sugar mixture, taking care not to knock out too much air.
  4. Preheat the grill to medium-high. Melt the remaining butter in the pan. Once the butter begins to foam, add the whisked eggs, smooth the surface and scatter over the apples and raspberries. Cook over low heat for 3½ minutes, until the underside is golden. Place the pan under the grill and cook for 3 minutes, or until golden and puffed – the inside should still be soft. Dust with icing sugar, drizzle over the honey and serve immediately.
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