Egg Souffle With Bacon and Asparagus

December 2, 2024

60

easy

2

  • Prepare the Ramekin:
    • Preheat your oven to 350°F (175°C).
    • Lightly grease a 16-ounce ramekin or two 8-ounce ramekins and set them aside.
  • Cook the Bacon:
    • In a nonstick frying pan, cook the bacon over medium-high heat until crispy.
    • Transfer the bacon strips to a paper towel-lined plate to drain. Once cooled, cut the bacon into bite-sized pieces and set aside.
  • Sauté the Vegetables:
    • Drain all but 2 teaspoons of bacon fat from the pan.
    • Add minced onion and sauté over medium heat for 3–4 minutes until almost translucent.
    • Add the asparagus (reserving the tips for garnish) and cook for 1 more minute. Remove the pan from heat.
  • Prepare the Egg Mixture:
    • In a small bowl, whisk together the eggs, heavy cream, Parmesan, salt, and pepper until smooth.
    • Stir the sautéed onions and asparagus (except the reserved tips) into the egg mixture.
  • Assemble the Soufflé:
    • Arrange the bacon pieces at the bottom of the prepared ramekin(s).
    • Pour the egg mixture over the bacon.
    • Gently arrange the reserved asparagus tips on top of the egg mixture for garnish.
  • Bake the Soufflé:
    • Place the ramekin(s) on a parchment-lined baking sheet to catch any spills.
    • Bake for 35–40 minutes, or until the center slightly jiggles and the top is lightly browned.
  • Serve:
    • Remove the soufflé from the oven and serve immediately before it deflates. Enjoy your elegant, savory treat!
Reviews

Ingredients:

Adjust Servings
6 asparagus stalks cut into coins
3strips bacon thick cut
4large eggs
0.75cup heavy cream
0.5cup onion minced
0.5cup parmesan cheese shredded
0.125teaspoon pepper
0.5teaspoon salt

Directions

1.
Prepare the Ramekin
1. Preheat your oven to 350°F (175°C). | 2. Lightly grease a 16-ounce ramekin or two 8-ounce ramekins and set them aside.
Mark as complete
2.
Cook the Bacon
1. In a nonstick frying pan, cook the bacon over medium-high heat until crispy. | 2. Transfer the bacon strips to a paper towel-lined plate to drain. Once cooled, cut the bacon into bite-sized pieces and set aside.
Mark as complete
3.
Sauté the Vegetables
1. Drain all but 2 teaspoons of bacon fat from the pan. | 2. Add minced onion and sauté over medium heat for 3–4 minutes until almost translucent. | 3. Add the asparagus (reserving the tips for garnish) and cook for 1 more minute. Remove the pan from heat.
Mark as complete
4.
Prepare the Egg Mixture
1. In a small bowl, whisk together the eggs, heavy cream, Parmesan, salt, and pepper until smooth. | 2. Stir the sautéed onions and asparagus (except the reserved tips) into the egg mixture.
Mark as complete
5.
Assemble the Soufflé
1. Arrange the bacon pieces at the bottom of the prepared ramekin(s). | 2. Pour the egg mixture over the bacon. | 3. Gently arrange the reserved asparagus tips on top of the egg mixture for garnish.
Mark as complete
6.
Bake the Soufflé
1. Place the ramekin(s) on a parchment-lined baking sheet to catch any spills. | 2. Bake for 35–40 minutes, or until the center slightly jiggles and the top is lightly browned.
Mark as complete
7.
Serve
Remove the soufflé from the oven and serve immediately before it deflates. Enjoy your elegant, savory treat!
Mark as complete
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