Egg souffle with bacon and asparagus

February 21, 2010
0 Ratings
  • Serves 2
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

What You'll Need
  • 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 cup heavy whipping cream
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 350 degrees. Lightly grease a 16-ounce ramekin or two 8-ounce ramekins.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together eggs, heavy cream, Parmesan, salt and pepper, until ingredients are incorporated. Stir in onions and asparagus.
  5. 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!
Contest Entries

See what other Food52ers are saying.

  • Little Garden
    Little Garden
  • Furey and the Feast
    Furey and the Feast
  • dymnyno
  • lastnightsdinner
  • cheese1227

13 Reviews

Little G. May 20, 2010
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..... :(
Furey A. May 20, 2010
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.
Little G. May 17, 2010
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......
Furey A. May 17, 2010
Hello! By all means, add more cheese! My recipe calls for Parmesan, but more cheese is never, ever a bad thing. :) Happy Monday!
Furey A. April 7, 2010
Thank you guys! I'm so floored with the friendliness and support of Food52 members. You are a very generous bunch!
dymnyno April 6, 2010
This makes me hungry!
lastnightsdinner April 6, 2010
This looks fabulous!
cheese1227 April 5, 2010
What a great meal that looks impressive but doesn't take a ton of time.
coffeefoodwrite April 5, 2010
I love the way those asparagus spears are nestled so delicately in the souffle -- they look like they are wrapped so cozily in warm blankets...
coffeefoodwrite April 5, 2010
This looks very yummy!
Kelsey B. February 23, 2010
MMM, I can't decide whether I'll make this for breakfast or dinner!
TheWimpyVegetarian February 21, 2010
This looks wonderful and just the thing to make. Now!
mrslarkin February 21, 2010
I agree!