There’s something wonderfully comforting about a classic omelet, but when you’re craving a breakfast that feels a little more special, this Herbed Soufflé Omelet is just the thing. Light, airy, and beautifully puffed, it brings together simple ingredients and fresh herbs to create a dish that looks impressive yet comes together with ease.
Whether you’re cooking for a slow weekend morning or treating yourself to a quiet brunch for one, this soufflé‑style omelet delivers that perfect balance of hominess and elegance. It’s the kind of recipe that proves you don’t need complicated steps to make breakfast feel extraordinary.
I had a request a week or two ago for a Souffle Omelet. I was happy to oblige. Souffle omelets are light and airy and quite puffy when compared to ordinary omelets. This is achieved by separating the eggs, whipping egg whites until stiff and then folding in the yolks. The incorporation of the air from whipping the whites is what makes them so light and fluffy. They really are quite lovely.
You can fill them with anything you like. Sour cream and smoked salmon with some dill are a nice combination. Ham and cheese. Sauteed vegetables. Really anything can go into one, Today I filled mine with some sour cream and fresh herbs and then I whisked more sour cream with some milk to make a simple sauce to spoon over top and scattered more fresh herbs on top.
I served it with some fried potatoes, British Pigs in Blankets and grilled tomatoes. For the pigs in blankets, simply wrap cocktail-sized chipolata sausages with bacon and bake them in a hot oven for about 25 minutes until golden. You can do this and then then throw the omelet together and pop it in for the last few minutes of them cooking. I also threw the grilled tomato in with the pigs in blankets. Just cut a medium vine-ripened tomato in half through the middle and place it onto the baking sheet with the pigs, cut sides down, halfway through their bake time.
I also had some corn muffins which I served on the side. This was a really hearty meal and perfect for a brunch or even a light supper!! Fluffy, rich, light and delicious!
🍳INGREDIENTS REQUIRED
TO MAKE
HERBED SOUFFLE OMELET 🍳
Farm fresh eggs, fresh herbs, and a few store cupboard ingredients. Simple ingredients, delicious results.
- 3 large free range eggs, separated
- pinch of salt or to taste
- 1/4 tsp black pepper
- 2 TBS butter
- 1 TBS finely chopped fresh herbs (Use your favourite combination)
- 120g sour cream (1/2 cup)
- 2 TBS whole milk
🍳NOTES ON INGREDIENTS🍳
Large Eggs (3)
These are the heart of the dish. I use free range organic eggs that I buy up at Pelton's Farm in Torbrook. They are really lovely eggs.
Butter (2 TBS)
I use salted butter. The butter adds a lovely rich flavor to the dish and helps to brown the omelet nicely.
Freshly Chopped Herbs (1 TBS)
These add a note of freshness and a bit of color. You can use any fresh herbs you enjoy that get along well with each other. I used oregano, basil, chives and thyme.
I use full fat sour cream. It is rich and adds a lovely hint of creaminess to the filling and a richness to the simple sauce.
Whole milk (2 TBS)
I like to use whole milk for its rich flavor which works very well with the sour cream. In for a penny in for a pound.
🍳HOW TO MAKE AN HERBED SOUFFLE OMELET🍳
Not difficult at all to make but do pay attention to the timings. They are precise and will result in the perfect omelet.
- Preheat the oven to 200*C/400*F/ gas mark 6. Use a 10 inch oven proof non-stick with sloping sides. (If your skillet has a plastic handle, cover the handle with foil.) Warm your plates. (I stick my plates in a pan of really hot/boiling water to cover. This heats them up and you can give them a quick dry with a clean tea towel when you go to serve.)
- Briskly beat the egg yolks to break it up. Whisk together the egg whites with an electric whisk, along with a pinch of salt, until they are stiff but not dry. Fold into the egg yolks. (You can tell when your whites are over beaten as they will start to look dry and curdled. You don't want to go that far. You just want them to hold their shape in a stiff peak when you life up the beaters.)
- Melt the butter in the skillet over high heat. As soon as the butter begins to foam, pour in the eggs. Spread the egg out with a spatula to cover the bottom. Cook for about 1 minute, until the bottom is golden brown. (DON'T over cook)
- Bang the skillet into the oven and cook for about 3 minutes until it is set. It should be spongy, but still moist. (It shouldn't be too dry. Remember it will continue to cook for a bit when you take it out of the oven.)
- Remove from the oven and sprinkle 2 tsp of the herbs down the centre of the omelet and spoon all but 2 TBS of the sour cream over the herbs. (Remember you will be folding half of the omelet over to cover this.)
- Whisk the remaining sour cream with the milk. Fold the omelet in half. Spoon the milk/sour cream mixture over the omelet and sprinkle with the remaining herbs. Serve immediately. (Enjoy!!)
🍳SAFETY WHEN CHOOSING AND USING EGGS🍳
Great tasting egg dishes and safe to eat egg dishes depend on buying and using eggs in fresh and top condition. Here are a few guidelines to follow.
- Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
- When you bring them home, refrigerate eggs promptly, with the large ends up.
- For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
- Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
- Serve hot egg dishes right away.
- Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
- Chill leftover or make-ahead dishes using eggs promptly.
- Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.
🍳FREQUENTLY ASKED QUESTIONS🍳
CAN THIS RECIPE BE DOUBLED?
You certainly could double it, but I would cook it in two separate skillets.
CAN THIS BE MADE AHEAD OF TIME?
I would not make this ahead of time. A part of the reason it fluffs up is in the timing. If you leave it sit too long it will deflate.
MUST I FILL AND SAUCE IT WITH SOUR CREAM?
Not at all, you can choose to fill it with whatever you wish and simply top with a homemade cheese sauce or even no sauce at all. Its quite adaptable.
CAN I USE DRY HERBS?
I recommend using only fresh herbs.
🍳MORE EGG RECIPES TO ENJOY🍳
Eggs are the perfect protein and so very adaptable. Economical and delicious. Here are a few additional ways to enjoy them.
OVEN POACHED EGGS - Perfect every time. If you love poached eggs but hate the fuss, this easy oven method will feel like a tiny miracle. With just a muffin tin, a splash of water, and a couple of eggs, you get beautifully set whites and soft, runny yolks — no swirling water, no broken eggs, no babysitting the stove. You can make two eggs or two dozen, all cooked exactly the way you like them. It’s simple, reliable, and wonderfully hands‑off — the kind of breakfast that makes you wonder why you ever did it any other way.
INA GARTEN'S SMASHED EGGS ON TOAST - If you love eggs but want something a little more special than the usual scramble, Ina’s Smashed Eggs on Toast is pure comfort. Perfectly cooked jammy eggs — firm whites with rich, runny yolks — are gently chopped over crisp, buttery toast spread with grainy mustard for a bright, savoury kick. A sprinkle of salt, pepper, and herbs makes every bite feel warm and satisfying. It’s simple, elegant, and exactly the kind of easy meal that turns an ordinary day into something cozy and delicious.
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Yield: Serves 2
Herbed Souffle Omelet
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
As light as air and a quick and simple make, so long as you don't overcook them. Timings are pretty solid so DO follow them. Very pretty and quite delicious!
Ingredients
- 3 large free range eggs, separated
- pinch of salt or to taste
- 1/4 tsp black pepper
- 2 TBS butter
- 1 TBS finely chopped fresh herbs (Use your favourite combination)
- 120g sour cream (1/2 cup)
- 2 TBS whole milk
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Use a 10 inch oven proof non-stick with sloping sides. (If your skillet has a plastic handle, cover the handle with foil.) Warm your plates.
- Briskly beat the egg yolks to break it up. Whisk together the egg whites with an electric whisk, along with a pinch of salt, until they are stiff but not dry. Fold into the egg yolks.
- Melt the butter in the skillet over nigh heat. As soon as the butter begins to foam, pour in the eggs. Spread the egg out with a spatula to cover the bottom. Cook for about 1 minute, until the bottom is golden brown.
- Bang the skillet into the oven and cook for about 3 minutes until it is set. It should be spongy, but still moist.
- Remove from the oven and sprinkle 2 tsp of the herbs down the centre of the omelet and spoon all but 2 TBS of the sour cream over the herbs.
- Whisk the remaining sour cream with the milk. Fold the omelet in half. Spoon the milk/sour cream mixture over the omelet and sprinkle with the remaining herbs. Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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There’s something wonderfully comforting about a pot of homemade baked beans simmering away in the oven, especially on cool, damp days when you’re craving hearty, old‑fashioned food. These Old Fashioned Classic Baked Beans are a true family classic — rich, robust, and deeply satisfying, just like the ones generations before us made and loved.
With simple pantry ingredients, a long slow bake, and that subtle sweetness that makes every bite feel nostalgic, this recipe is perfect as a cozy side or a wholesome meal all on its own. Whether you enjoy them for breakfast, dinner, or tucked into casseroles and wraps, these baked beans bring warmth, comfort, and timeless flavour to the table.
Most of the time when I was growing up Saturday nights meant baked bean suppers. Mom would always start them the night before by soaking her beans overnight. She had an old white enamel bowl that had been her mothers which she used for this. It doubled as her bread pan.
Next morning she would be up early simmering them on the stove. She always added a pinch of soda and when I got older, she would let me skim the foam off the top of the simmering beans that the soda caused. She said it helped to take the "snap" out of the beans, but, for myself, I found that it ensures a tender finish.
She would get everything together and pop it all into her clay bean pot and they would bake, slowly all day. The smell would get even more tantalizing as the day went on. We could hardly wait to sit down to a plate of them. Dad always fancied them with a spoon full of sugar sprinkled over top and mom liked to drizzle vinegar over hers. (Again she said it took out the "snap.") I liked then with both. Sometimes we would have wieners with then, sometimes ham, always bread and butter. Those were always some of my favorite suppers. Simple and delicious. Carried down through generations.
A real treat would be cold baked bean sandwiches made with the leftover beans on the day after. Mashed and spread between two slices of buttered white bread. We love those, but I confess, we would not take them in our school lunches for fear the other kids would think we were strange.
One time we were visiting my mother's Aunt in the US and she had made baked beans, but using Soldier Beans. I am afraid we embarrassed our mother because we did not want to eat them. They looked foreign to us. We were used to the much smaller dried navy beans that our mother used, and you know how funny children can be when presented anything different. We were the same when we went to our father's mother's and she made pancakes that looked like crepes. Now, I would give anything to taste one of my Grandmaman's crepes.
Anyways, I thought it would be fun today to share my mother's Baked Bean Recipe. I am sure it is just the recipe she got from the back of the bag of dried beans, but it became her recipe and it is much beloved in our family. Has been for many, many years now. I think you just might enjoy it as well!
✨INGREDIENTS REQUIRED TO MAKE
OLD FASHIONED CLASSIC BAKED BEANS✨
There is nothing too unusual required for these.
- 2 cups (454g) dried navy beans
- 5 cups (1.18 liter) cold water
- pinch of baking soda
- 1 medium onion, peeled and sliced
- 1 1/2 tsp salt
- 2 tsp cider vinegar
- 1 TBS soft light brown sugar, packed
- 1/2 tsp dry mustard powder
- 1/4 cup (60ml) molasses
- 1/2 cup (125g) tomato ketchup
- pinch of black pepper
- 1/4 pound (100g) salt pork, or streaky bacon
📝NOTES ON INGREDIENTS📝
White Pea Beans (2 cups) These are the traditional choice for old‑fashioned baked beans. They hold their shape beautifully and develop that hearty, creamy texture during the long bake . You can however use other dried beans. My great Aunt Melva always used dried soldier beans.
Cold Water (5 cups) Used to simmer the beans until nearly tender. Keep an eye on the pot and add more water if needed to prevent scorching while they cook .
Onion (1 medium) Adds sweetness and depth. The onions soften into the beans as they bake, helping build that rich, comforting flavour. You can slice this. Mom always left hers whole. I loved eating it when the beans were done.
Salt (1½ tsp) Seasons the beans and balances the sweetness of the molasses and ketchup. If using salt pork, you may want to reduce the amount.
Apple Cider Vinegar (2 tsp) A small but important ingredient — it brightens the flavour and helps balance the richness of the beans and molasses .
Brown Sugar (1 tbsp) Adds gentle sweetness and helps create that glossy, caramelized finish baked beans are known for.
Dried Mustard Powder (½ tsp) A classic baked‑bean ingredient that adds tang and complexity. Keen’s is what I use. No dry mustard?Prepared mustard also works perfectly.
Fancy Molasses (¼ cup) The heart of the recipe. Molasses gives the beans their deep colour, old‑fashioned flavour, and subtle sweetness — a true hallmark of traditional baked beans .
Tomato Ketchup (½ cup) Adds body, sweetness, and a touch of acidity. The “no salt added” version helps you control the seasoning more precisely .
Black Pepper (Pinch) Just enough to warm the flavour without overpowering the beans.
Lean Pork/Salt Pork/Thick Cut Bacon (¼ lb) Placed on top before baking, it slowly infuses the beans with savoury richness as it cooks.
.JPG "Old Fashioned Baked Beans")
✨HOW TO MAKE OLD FASHIONED CLASSIC BAKED BEANS✨
Although they may require a fair amount of time to bake, etc. these delicious baked beans are well worth the time and the effort. You just cannot rush perfection. These are more than worth the wait.
- Sort and rinse beans in running water, discarding any discolored beans and or any stones. Place into a bowl and cover with cold water. Cover with a tea towel, and leave to soak overnight. (I cover them with a tea towel to keep out any dust or insects.)
- The next morning drain, rinse again and then put into a large saucepan. Cover with the 5 cups of water and add a pinch of soda. Bring to the boil then reduce to a quick simmer. (They will have absorbed a lot of the soaking water. It is important to drain this off and add fresh water for cooking.)
- Cook until nearly tender, skimming off and discarding any foam which may rise to the top. (I just skim it off with a metal spoon into a bowl.)
- Add the onion slices, tomato ketchup, brown sugar, molasses, mustard powder, vinegar, salt and pepper to the saucepan with the beans. Stir gently to combine. (You don't want to break up the beans.)
- Pour into a deep casserole dish. Cover with the pork. Cover tightly. (If your baking dish doesn't have a cover use a couple layers of aluminum foil.)
- Bake in an oven which has been preheated to 250*F/130*C for 7 hours until tender and deeply browned. (Check on them periodically to make sure they are not drying out. You can add some boiling water if they are.)
- Remove 1 cup of the bean mixture, mash and then stir this back into the beans. Cover and continue to bake until tender. (This helps to thicken the juices.)
- One half to one hour before finishing, remove the cover to nicely darken up the beans.
These are delicious served with cornbread, brown bread, or white bread, baked ham, scalloped potatoes, etc. Mom often served them with wieners.
✨HINTS & TIPS FOR SUCCESS✨
Sort your beans carefully
Take a moment to remove any stones, debris, broken or imperfect beans before soaking — it ensures an even, creamy texture in the finished dish.
Watch the water level while simmering
During the simmer, keep an eye on the pot and add a splash more water if needed. This prevents scorching and helps the beans soften properly.
Use a flameproof casserole dish
A sturdy 6‑cup flameproof dish ensures even heat and prevents the beans from drying out during the long bake.
Layer the flavours gently
Stir the molasses, vinegar, mustard, brown sugar, ketchup, and seasonings in gently so the beans stay intact and creamy.
Choose your pork wisely
The original recipe calls for ¼ lb. lean pork placed on top, but I like to use salt pork, if I can get it, or thick‑cut bacon for extra richness.
Low and slow is the secret
Baking low and slow at a low temperature for 7 hours is what gives these beans their deep, old‑fashioned flavour and hearty texture. Stirring every hour keeps everything moist and evenly cooked. I will be honest in saying that I never do.
They freeze beautifully
These beans freeze exceptionally well — perfect for batch cooking or saving leftovers.
Try them in other dishes
Beyond breakfast or supper, they’re delicious in wraps, casseroles, dips, shepherd’s pie, and chili. A wonderfully versatile recipe. As children we enjoyed cold bean sandwiches made with the leftover baked beans the day afterwards. I also use the leftovers to make a delicious soup.
✨FREQUENTLY ASKED QUESTIONS✨
MUST I SOAK THEM OVERNIGHT?
No, you don't have to, but you will have to simmer them prior to baking them for a lot longer, at least 1 1/2 hours. This will be in addition to the bake time. It is quicker to just take a few minutes and soak them overnight.
WHAT KIND OF BEANS SHOULD I USE?
White pea beans is what we always use, but you can use any dried bean. My Aunt Melva used to use Soldier Beans.
DO I NEED TO PARBOIL THEM BEFORE BAKING?
Yes, you do. This helps to get them started on softening up, ensuring a soft and beautiful finish.
WHAT DOES THE PINCH OF SODA DO?
I find that it helps them to soften. It is something my mother did and her mother before her. I have found that any time I didn't use a pinch of soda I had a difficult time getting my beans to soften. I don't know how or why it works, only that it does.
WHAT IS SALT PORK?
This is a heavily cured piece of pork, usually from the pork belly or fat back. Sometimes you may need to soak it in order to use it. It's become very difficult to find here these days and so I always just use low salt bacon.
CAN THESE BE DONE IN A SLOW COOKER?
Yes, my sister does her in a crock pot all the time. They may take slightly longer to cook and they will not get as dark as the oven baked ones.
CAN THESE BE FROZEN?
Absolutely. These freeze very well. Simply pack into airtight plastic containers, label, date, and freeze. Use within six months or so. Take out of the freezer to thaw in the refrigerator overnight. They can easily be reheated in a sauce pan over medium low heat until heated through thoroughly.
✨TRADITIONAL SIDES TO SERVE WITH BAKED BEANS✨
Here are some recipes for traditional sides which were often served with baked beans when I was growing up.
GRANDMOTHERS STEAMED BROWN BREAD - If you grew up with Saturday night baked bean suppers, this tender, molasses‑rich brown bread will feel like coming home. It’s the kind of old‑fashioned comfort that’s been loved all across the East Coast for generations — wholesome, gently sweet, and studded with sticky raisins for that perfect little burst of nostalgia. Steamed slowly until soft and beautifully moist, this small‑batch recipe has all the flavour and texture of the traditional version, just in a size that suits the way we cook today. Spread it with cold butter and let it melt into the warm crumb… oh my, it doesn’t get much better than that.
MOM'S BAKING POWDER BISCUITS - These are the kind of biscuits that feel like home the moment they come out of the oven— light, flaky, and oh‑so tasty with baked beans, soups, stews, or simply warm with butter and honey. A light touch is mom's secret with just enough mixing and kneading to bring the dough together without losing that tender melt-in-the-mouth texture. Baked until golden and risen, they are simple and old-fashioned comfort that never goes out of style.
OLD-FASHIONED SCALLOPED POTATOES - Slices of potato and chopped onion, layered in a baking dish with butter and hot milk. Cooked until fork tender. I also like to sprinkle a bit of flour between the layers to thicken up the juices and I will sometimes sprinkle some buttered cracker crumbs on top. Not traditional, but very nice.
CLASSIC BAKED HAM - Tender, juicy, beautifully cross‑hatched, and brushed with a sweet, glossy glaze of brown sugar, Dijon mustard, and real maple syrup. Slow‑roasted so it never dries out, then finished at a higher heat to caramelize the glaze, it slices like a dream and tastes even better. The pan juices are gorgeous spooned over top, and the whole ham comes out perfectly cooked every single time. A timeless, comforting centerpiece that brings everyone to the table.
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That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 8
Old Fashioned Baked Beans
Prep time: 24 HourCook time: 6 HourTotal time: 30 Hour
This makes a big batch, but they freeze wonderfully. Classic and delicious. Better than anything in a can.
Ingredients
- 2 cups (454g) dried navy beans
- 5 cups (1.18 liter) cold water
- pinch of baking soda
- 1 medium onion, peeled and sliced
- 1 1/2 tsp salt
- 2 tsp cider vinegar
- 1 TBS soft light brown sugar, packed
- 1/2 tsp dry mustard powder
- 1/4 cup (60ml) molasses
- 1/2 cup (125g) tomato ketchup
- pinch of black pepper
- 1/4 pound (100g) salt pork, or streaky bacon
Instructions
- Sort and rinse beans in running water, discarding any discolored beans and or any stones. Place into a bowl and cover with cold water. Cover with a tea towel, and leave to soak overnight.
- The next morning drain, rinse again and then put into a large saucepan. Cover with the 5 cups of water and add a pinch of soda. Bring to the boil then reduce to a quick simmer.
- Cook until nearly tender, skimming off and discarding any foam which may rise to the top.
- Add the onion slices, tomato ketchup, brown sugar, molasses, mustard powder, vinegar, salt and pepper to the saucepan with the beans. Stir gently to combine.
- Pour into a deep casserole dish. Cover with the pork. Cover tightly.
- Bake in an oven which has been preheated to 250*F/130*C for 7 hours until tender and deeply browned.
- Remove 1 cup of the bean mixture, mash and then stir this back into the beans. Cover and continue to bake until tender.
- One half to one hour before finishing, remove the cover to nicely darken up the beans.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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