Cheddar Soufflé Omelette with Maple Popcorn
Omelette soufflé is a must-have at sugar shack meals. In this recipe, we wanted to give it a more indulgent twist. First, whisk the eggs with maple syrup, then add…
Instructions
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1
With the rack in the middle position, preheat the oven to 325°F (165°C). Line a baking sheet with a silicone mat or parchment paper.
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2
In a pot, bring the maple syrup and butter to a boil until a candy thermometer reads 248°F (120°C). Remove from the heat.
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3
Add the popcorn to the pot. Mix well using a spatula to coat the popcorn in the caramel. Spread out on the baking sheet. Sprinkle with fleur de sel.
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4
Transfer to the oven and bake for 10 minutes or until the popcorn is nicely caramelized. Let cool completely. The popcorn will keep for 2 weeks in an airtight container at room temperature.
Omelette soufflé is a must-have at sugar shack meals. In this recipe, we wanted to give it a more indulgent twist. First, whisk the eggs with maple syrup, then add cheddar cheese while the omelette cooks in the skillet, before it goes in the oven. Once baked, garnish with a vinegar-dressed herb salad and, for a final touch, top with maple popcorn. Surprising yet delicious.
