Bacon and Chive Soufflé

Serving Size: 2
Prep Time:
Total Time:

I used pork bacon and fresh chives. This recipe doesn’t have an overwhelming cheese flavor to it but if you want a more cheesy flavor, feel free to add 1/4 to 1/3 cup of cheddar cheese!

The eggs are very important in this dish but so is the milk. The fluffy texture comes from whipped eggs but the milk makes it richer. I usually have a jug of 2% milk in my fridge to make mashed potatoes, frosting, you name it.

Ingredients

  • 3 large egg whites, reserve 2 of the egg yolks for later use
  • non-stick cooking spray
  • pepper
  • salt
  • 0.25 tsp garlic powder
  • 1.5 Tbsp all-purpose flour
  • 0.5 cup 2% milk (low fat)
  • 2 Tbsp shredded sharp cheddar cheese
  • 4 slices cooked pork or turkey bacon, chopped small
  • 2 Tbsp chopped fresh chives
  • 0.25 tsp cream of tartar
  • 3 Tbsp all-purpose flour

Directions

  1. Heat oven to 425 degrees F. Put a foil covered baking sheet in the oven.
  2. Place egg whites and cream of tartar in a medium-sized mixing bowl, mix and set side. Let sit for at least 15 minutes.
  3. Place egg yolks, chives, chopped bacon, cheese, milk, flour, garlic powder, salt and pepper into another medium-sized mixing bowl and mix with a whisk until combined.
  4. Using an electric hand mixer, whip on medium high the egg whites and cream of tartar to medium peaks, about 2 to 3 minutes. Add a quarter of the whipped egg whites into the other egg mixture and mix with a rubber spatula. Carefully fold the remaining egg whites in.
  5. Prep the ramekins. Spray with nonstick cooking spray and add flour. Shake out the excess. Ensure the sides are covered in flour. Spoon (don't pour) the egg mixture into the ramekins. Tap the sides of the ramekins to level them out. If you want, you can use a spoon or butter knife to level the top off.
  6. Place ramekins on baking sheet inside oven. Turn the heat down to 350 degrees F and bake for 20 to 22 minutes until the tops are golden brown and puffy.

Yield: 2-9.5 ounce or 3-6 ounce Soufflés

Read more from The Little Kitchen.