Bacon Souffle Recipe 445

Steps:

• Preheat oven to 350°F. Melt butter in medium saucepan on medium heat; stir in flour. Cook 1 min. Gradually add milk, stirring until well blended. Cook and stir until mixture comes to boil. Remove from heat. Add cheese, stirring until melted. Stir in mustard and bacon. Cool slightly. Stir in egg yolks, 1 at a time.
• Beat egg whites with electric mixer on medium speed until stiff but not dry, about 5 min. Gently fold into yolk mixture. Pour into 12 lightly greased nonstick muffin cups.
• Bake 25 min. or until puffed and set.

Steps:

• Instructions:
• Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.
• Preheat oven to 350F.
• Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.
• In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.
• Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.
• Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.
• Place Ramekin on plate with a quenelle of onion sorbet.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in medium saucepan on medium heat.
• Stir in flour.
• Cook 1 minute.
• Gradually add milk, stirring until well blended.
• Cook and stir until mixture comes to a boil.
• Remove from heat.
• Add cheese, stiring until melted.
• Stir in mustard and bacon.
• Cool slightly.
• Stir in egg yolks, 1 at a time.
• Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
• Gently fold into yolk mixture.
• Pour into 12 lightly greased nonstick muffin cups.
• Bake 25 minutes or until puffed and set.

Steps:

• Heat oven to 375.
• Lightly grease 4 Texas muffin cups.
• Separate crescent rolls into 4 rectangles.
• Lightly press or roll each into 6in squares.
• Press 1 square into each of the greased muffin cups.
• Fold over edges and crimp (like a pie crust).
• Set aside.
• In a medium bowl, beat eggs, whipping cream, and pepper until blended.
• Set aside.
• In a 10in skillet over medium heat, melt butter.
• Cook bell pepper in butter 1-2 minutes until just tender.
• Pour egg mixture into skillet.
• Scramble eggs until about half are cooked through.
• Immediately remove from heat.
• Stir in half of the bacon and cheese.
• Working quickly, spoon partially set eggs into muffin cups.
• Top with remaining bacon and cheese.
• Bake 17 minutes or until golden brown.
• Cool 5 minutes.
• Carefully remove souffles from cups.

Steps:

• Brush both sides of bread with the reserved bacon fat. Slice bread into small cubes.In a greased pan add the bacon and bread. Add the milk to the eggs with desired amount of salt and pepper and beat until combined. Pour the egg mixture over the bread and bacon mixture. Bake until puffy and cooked through. About 30 minutes @ 350 degrees.

Steps:

• In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.

Steps:

• Preheat oven to 400 degrees. Butter two 2-cup ramekins, coat with Parmesan, and refrigerate. Melt butter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in egg yolks.
• Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees; bake until puffed, about 15 minutes.
• Whisk together oil and vinegar; drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with souffle.