Egg Souffle With Bacon and Asparagus

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://www.fureyandthefeast.com/2009/11/egg-souffle-with-bacon-and-asparagus/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Cynthia Furey
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Ingredients

3 strips thick cut bacon
1/2 cup onion, minced
6 asparagus stalks, tips reserved and stalks cut into coins
4 large eggs
3/4 cup heavy cream
1/2 cup Parmesan cheese, shredded
1/2 teaspoon salt
1/8 teaspoon pepper

Preparation

1
Preheat oven to 350 degrees. Lightly grease a 16-ounce ramekin or two 8-ounce ramekins.
2
In a nonstick frying pan, cook bacon over medium-high heat until crispy. Place bacon strips on a paper towel-lined plate to drain. When bacon is cooled, cut into bite-sized pieces and set aside.
3
Drain all but 2 teaspoons of bacon fat from pan. Add minced onion and sweat for 3 to 4 minutes, until onions are almost translucent. Add asparagus and cook for about a minute more. Remove pan from heat.
4
In a small bowl, whisk together eggs, heavy cream, Parmesan, salt and pepper, until ingredients are incorporated. Stir in onions and asparagus.
5
Line bottom of ramekin(s) with bacon pieces. Pour egg mixture over bacon. Arrange reserved asparagus tips on top of the egg mixture and place ramekin on a parchment-lined baking sheet. Bake in oven for 35 to 40 minutes, until center slightly jiggles and top of soufflé is somewhat browned. Serve immediately, before it falls!

Tools

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About

This soufflé is made in a ramekin built for two (about 16 ounces), to be shared between a wary adult and his/her beloved enfant terrible. If you’d like to keep your spoon to yourself, bake the soufflé in two smaller ramekins. (Just cut baking time in half and keep a watchful eye to make sure eggs don’t overcook. You’d be missing out on a creamy center surrounded by fluffy goodness.) For a vegetarian version, omit bacon.

Yield:

2 servings

Added:

Sunday, February 21, 2010 - 12:25pm

Creator:

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