Bacon and Spinach Souffle Recipe

How to make it

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• In a fry pan over medium heat warm the olive oil.
• Add bacon and cook stirring occasionally for 8 minutes.
• Using a slotted spoon transfer to paper towels to drain.
• Meanwhile preheat oven to 450 d.
• Butter a 2 quart soufflé dish and dust with half of the parmesan cheese.
• Measure out a sheet of aluminum foil long enough to encircle the soufflé dish with an extra 2 inches left over and fold it in half lengthwise.
• Butter one side of the foil.
• Wrap it butter side in around the soufflé dish positioning it so that it stands 2 inches above the rim of the dish.
• Secure in place with kitchen string.
• In a saucepan over medium low heat melt 2 tablespoons butter.
• Add onion and sauté stirring occasionally for 10 minutes.
• Stir in the flour and cook stirring constantly for 2 minutes, allowing the mixture to bubble.
• Meanwhile pour milk into a saucepan over medium heat and bring it to just below a boil.
• Remove onions from heat and gradually whisk in the hot milk.
• Return to medium low heat and cook stirring constantly with a wooden spoon for 3 minutes.
• Transfer to a large bowl and stir in the bacon.
• Add egg yolks one at a time stirring well after each addition.
• Season with salt and pepper and set aside.
• In a bowl beat the egg whites until stiff peaks form.
• Using a rubber spatula fold half of the whites into the yolk mixture to lighten it.
• Top with Gruyere, remaining whites and spinach then fold in just until no white drifts remain.
• Do not over mix.
• Pour into prepared soufflé dish.
• Sprinkle remaining parmesan evenly over the top.
• Bake for 45 minutes.
• Remove foil and serve immediately.