Reviews (1) Add Rating & Review 4 Ratings 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 12/04/2014 This is one delicious recipe! Easy to make, but a lot of prep work. I made it on my counter top oven and it came out great. The recipe is for two which I love (since it's just me and the hub). Somehow I ended up with a bit extra so I made an extra mini soufflé, needless to say the hubby loved this so much he promptly ate both! Definitely worth the effort and it pairs so well with the arugula salad and some white wine.
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Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 1 hr Servings: 2 cheese-souffle-0081-mld110647.jpg
Ingredients Ingredient Checklist 4 tablespoons unsalted butter, plus more for ramekins 2 tablespoons finely grated Parmesan cheese (1/2 ounce) 1/4 cup all-purpose flour 1 cup whole milk 1 cup grated Gruyere cheese (2 ounces) 2 tablespoons minced chives, plus 1 tablespoon 1/2-inch pieces Coarse salt and freshly ground pepper 3 large eggs, room temperature, whites and yolks separated 1 tablespoon extra-virgin olive oil 1 tablespoon red-wine vinegar 2 cups packed baby arugula (2 ounces) 4 strips bacon, cooked and broken into large pieces, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr Servings: 2 cheese-souffle-0081-mld110647.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr Servings: 2
Recipe Summary
prep: 40 mins total: 1 hr
Servings: 2
prep: 40 mins
total: 1 hr
prep:
40 mins
total:
1 hr
Servings: 2
2
cheese-souffle-0081-mld110647.jpg
cheese-souffle-0081-mld110647.jpg
Ingredients
Ingredients
- 4 tablespoons unsalted butter, plus more for ramekins 2 tablespoons finely grated Parmesan cheese (1/2 ounce) 1/4 cup all-purpose flour 1 cup whole milk 1 cup grated Gruyere cheese (2 ounces) 2 tablespoons minced chives, plus 1 tablespoon 1/2-inch pieces Coarse salt and freshly ground pepper 3 large eggs, room temperature, whites and yolks separated 1 tablespoon extra-virgin olive oil 1 tablespoon red-wine vinegar 2 cups packed baby arugula (2 ounces) 4 strips bacon, cooked and broken into large pieces, for serving
Directions
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.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 12/04/2014 This is one delicious recipe! Easy to make, but a lot of prep work. I made it on my counter top oven and it came out great. The recipe is for two which I love (since it's just me and the hub). Somehow I ended up with a bit extra so I made an extra mini soufflé, needless to say the hubby loved this so much he promptly ate both! Definitely worth the effort and it pairs so well with the arugula salad and some white wine.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 4 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 12/04/2014 This is one delicious recipe! Easy to make, but a lot of prep work. I made it on my counter top oven and it came out great. The recipe is for two which I love (since it's just me and the hub). Somehow I ended up with a bit extra so I made an extra mini soufflé, needless to say the hubby loved this so much he promptly ate both! Definitely worth the effort and it pairs so well with the arugula salad and some white wine.Martha Stewart Member
Rating: Unrated 12/04/2014
This is one delicious recipe! Easy to make, but a lot of prep work. I made it on my counter top oven and it came out great. The recipe is for two which I love (since it’s just me and the hub). Somehow I ended up with a bit extra so I made an extra mini soufflé, needless to say the hubby loved this so much he promptly ate both! Definitely worth the effort and it pairs so well with the arugula salad and some white wine.
Rating: Unrated
All Reviews for Cheese Souffles with Bacon Arugula Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cheese Souffles with Bacon Arugula Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
