Soufflé done simply - finally!

I firmly believe that if you want to learn something, find a pro and ask him or her to teach you. Of course, you've got to find a nice pro who's willing to share.

For eight years now, I've wanted to learn how to make a savory breakfast-y soufflé, but never found the right person to ask. I was seeking something easy and foolproof, entailing a method that didn't involve delicately folding egg whites. It's breakfast, it shouldn't be complicated.

I finally found my pro in Mount Dora.

We took a family trip to the very charming historic village last month and stayed at the quaint Tremain Street Cottages owned by friends Brian and Rachelle. (Don't be fooled by the town's name - there isn't really a mountain. The town is 184 feet above sea level, which qualifies as heady terrain in flat Florida's record books.)

Brian introduced us to Jim, innkeeper of the Mount Dora Historic Inns, who invited us over for breakfast and a cooking lesson. Eureka! Jim is a gourmet chef and treats his inn guests to lavish homemade breakfasts every morning.

The best part about his soufflé is that there are no stiff peaks, no delicate folding and just one mixing bowl.

Three-Cheese Soufflé

Recipe by Jim Tuttle of Mount Dora Historic Inn

7 large eggs

4 ounces sour cream

1/3 cup whole milk

freshly ground black pepper

1 teaspoon dry mustard

¼ teaspoon ground nutmeg

¼ teaspoon Tabasco (or other hot sauce)

1 tablespoon butter, softened

1 ounce grated cheddar cheese

1 ounce grated muenster cheese

1 ounce grated gruyere cheese

equipment needed: one medium soufflé dish (holds approximately 22 ounces)

Pre-heat your oven to 350F.

Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.

Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then gently pour the egg mixture over the top to about 1 inch below the rim (to prevent spillage as you carry it to the oven).

Place the soufflé dish in the oven, then carefully pour in the remaining egg mixture to fill to the top of the dish.

Bake for 55 to 60 minutes - the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.

Present immediately to guests, as this dish will begin to fall in about 45 seconds. (If it does not, then the second law of thermal dynamics does not exist in your home, in which case you should call NASA right away.)

Makes one soufflé that serves four.