Write for the Home Town Paper – You’ll Get Links, Top of Mind in the Neighborhood


Writing Tip – Always find a way to make every recipe personal – why you like it, how it came to be, what guests say about it etc. But just the fact that you serve it at your inn and that you probably make 1,000 or more breakfasts a year makes you a true expert. In fact if you just want to say you make 300 a year for the last 10 years that should get you a column.

Greetings Hometown News readers! My name is Rebecca Hill and I’m an innkeeper at the Inn at Playa del Rey–a boutique bed and breakfast on Culver Boulevard that overlooks the Ballona Wetlands. I’m excited to have this opportunity to share some of the Inn’s best kept, most loved recipes with you and it’s my hope that if you like them, you will share them with your friends and family! When we all move our clocks forward for Daylight Saving Time on Sunday, March 13 we’ll be losing an hour, so I want to show you how to make that time up with the Inn’s super fast, super simple and totally delicious homemade Cheese Soufflé recipe. It’s nice and easy! No previous cooking or baking skills required. I’ll walk you through this step-by-step and prep time is only 20 minutes!

This recipe is very convenient because you prep it the night before. The next morning you simply pop the soufflé into the oven and let it bake, leaving you time to gather the little ones for soccer practice, get ready for your golf game or set the table for a big Easter brunch. Let us know how it goes–we’d be delighted if you’d photograph your soufflé and post it on the Hometown News’ Facebook page at facebook.com/thehtn.

Story by Rebecca Hill.

Rebecca Hill is an innkeeper at the Inn at Playa del Rey and a published writer. Her stories have appeared in Redbook magazine and in over a dozen Chicken Soup for the Soul anthologies.

Pictured: Pair the soufflé with fruit and a muffin for the perfect brunch meal. Photo by Liz Hall.

Cheese SouffléSouffle-web

Portion: Makes one 9×13” baking dish (feeds approximately 10 people)

Prep Time: 20 minutes


• 2 cups shredded cheese of your choice

• 6 or 7 slices of white bread, without the crust

• 12 eggs

• 2 cups milk

• 2 Tbsp. melted butter (optional)

• Salt & pepper to taste