Egg souffle with bacon and asparagus

By Furey and the Feast • February 21, 2010 • 13 Comments

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Author Notes: 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. - Furey and the Feast

Serves 2

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

Preheat oven to 350 degrees. Lightly grease a 16-ounce ramekin or two 8-ounce ramekins.
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.
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.
In a small bowl, whisk together eggs, heavy cream, Parmesan, salt and pepper, until ingredients are incorporated. Stir in onions and asparagus.
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!

This recipe was entered in the contest for Your Best Asparagus Recipe

Tags: breakfast, breakfast, casual, Easy, eggs, souffé

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about 3 years ago Little Garden

Sorry to take so long to respond..... have finally recovered from Egg Souffle w/ Bacon, Asparagus AND cheese COMA! Absolutely over the top - and being a complete cheese whore I did add the Peppercorn Dry Jack - diced so it became rivers of melted loveliness! I fear I will never be able to get off the treadmill at this rate..... :(

about 3 years ago Furey and the Feast

So awesome!! I have to admit that I'm also a cheese whore, so I have to try your additions now! I originally didn't want to add too much cheese because I thought it would weigh down the souffle and it wouldn't rise. Did yours still rise? I guess the rising part doesn't really matter, because it sounds delicious with all that gooeyness. I bet the spice in it is awesome.

about 3 years ago Little Garden

This looks delicious - it will definitely be dinner tomorrow night! I love that I have all the necessary ingredients in my refrigerator! Would it be wrong of me to add cheese? I have a Peppercorn Dry Jack and a raw White Cheddar that are ready and waiting......