Egg & Ham Filo Soufflé Bake
By Chef George Botoulas
The Story
A light, airy soufflé-style egg bake wrapped in shatter-crisp filo dough. Old World technique meets rustic
comfort — perfect for brunch, holidays, or an elevated breakfast-for-dinner centerpiece.
Ingredients
Filo Shell:
• 8–10 sheets filo dough, thawed
• ½ cup unsalted butter, melted (or EVOO)
Soufflé Filling:
• 6 large eggs, separated
• 1 cup whole milk or half-and-half
• 1 cup diced cooked ham
• 1 cup grated Gruyère, Swiss, or sharp white cheddar
• 2 tbsp all-purpose flour
• 1 tbsp Dijon mustard (optional)
• ½ tsp sea salt
• ½ tsp white or black pepper
• ¼ tsp nutmeg
• 1 tbsp chopped chives or scallions
Instructions
1. Build the Filo Shell: Preheat oven to 375°F. Butter a 9-inch pan. Layer filo sheets, brushing each lightly
with butter, letting edges overhang.
2. Prepare the Soufflé Base: Whisk yolks, milk, flour, mustard, seasoning. Fold in ham, cheese, and chives.
3. Whip the Whites: Beat egg whites to soft peaks and gently fold into mixture.
4. Assemble: Pour filling into filo shell, fold edges over, brush with butter.
5. Bake: Bake 35–40 minutes until golden and puffed. Rest 10 minutes before slicing.
Notes
Chef George’s Pro Tips
• Soft peaks only — stiff whites will deflate.
• Brush filo lightly; excess fat prevents lift.
• Add sautéed leeks or spinach (squeezed dry) for depth.
• Prosciutto, pancetta, or smoked turkey are excellent swaps.
• Reheat at 325°F for 10–12 minutes — never microwave.
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