Bacon and Chive Soufflé
It’s almost Valentine’s Day and once again, I’m working with the Florida Dairy Farmers to bring you another recipe. This recipe is a wonderful way to show that special someone you love them, you can make them breakfast in bed, make a quick brunch or make this as a breakfast for dinner.
Before we go right into the recipe and since I mentioned Valentine’s Day…I just wanted to talk about farmers and especially dairy farmers. Florida Dairy Farmers has a great video about how our milk goes from the farm to the fridge at your local grocery store. I loved watching it and learning and they mention in the video about how we need to know where our food comes from. Over a year ago, I was fortunate to visit my first large-scale family run farm in Idaho. I left with a greater appreciation for our country’s farmers. They work really hard year-round, it’s backbreaking and thankless work. With that said, we do not appreciate enough the men and women and families who grow our food. So in the spirit of Valentine’s Day– the holiday of love, I hope you take a minute to think about this and tell a friend or family member they should to.
Before working on this recipe, I had never made a soufflé before. I couldn’t believe how easy it was. Thanks to Cooking Light for the easy to follow instructions.
The first thing I did was separate the egg whites and placed them in a bowl with cream of tartar. Set those aside.
Cut up your ingredients.
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.
Pour the milk in with the egg yolks, bacon, chives, cheese, flour, garlic powder, salt and pepper.
Whisk it all together.
Next up are the egg whites. Whip the egg whites with an electric hand mixer. This is what the eggs look like after less than a minute.
After a couple of minutes.
Spray your ramekins with nonstick cooking spray and then add flour and pour out the excess.
Fold the egg whites into the other egg mixture carefully and add to ramekins.
Easy peasy…I know you’ll enjoy these as much as I did! I’m making these for Curtis next week! I’m sure he’ll ask for Canadian bacon too. The recipe is easy and you can sub out ingredients too!
Next time I want to try my hand at a sweet dessert soufflé!
PS I got those cute heart-shaped ramekins at Cost Plus World Market.
Yield: 2-9.5 ounce or 3-6 ounce Soufflés
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Bacon and Chive Soufflé Recipe
3 large egg whites, reserve 2 of the egg yolks for later use
1/4 teaspoon cream of tartar
2 Tablespoons chopped fresh chives
4 slices cooked pork or turkey bacon, chopped small
2 Tablespoons shredded sharp cheddar cheese
1/2 cup 2% milk (low fat)
1 1/2 Tablespoons all-purpose flour
1/4 teaspoon garlic powder
salt & pepper
non-stick cooking spray
2 to 3 Tablespoons flour
Heat oven to 425 degrees F. Put a foil covered baking sheet in the oven.
Place egg whites and cream of tartar in a medium-sized mixing bowl, mix and set side. Let sit for at least 15 minutes.
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.
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.
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.
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.
from The Little Kitchen
Disclosure: This post is sponsored by Florida Dairy Farmers and I only work with brands and organizations that I love. Thanks for supporting them and for supporting my blog! As always, opinions expressed are my own.