Cheddar Apple Bacon Soufflé

2012-06-07
  • Yield : 1
  • Servings : 1
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Ok…so it isn’t a traditional soufflé. As an innkeeper, trying to time breakfast for multiple sets of guests with a limited amount of time of prep, and just two people to coordinate it all, the whipping of egg whites, water baths, roux and fickleness of a true soufflé isn’t within my tolerance level first thing in the morning.

That being said, this Soufflé is light, fluffy, puffs and turns a lovely golden color, and if you let it sit, it collapses just like the real thing. I had been making a plain cheddar soufflé for a few months, but always thought it could be more than it was. One day during lunch I was struck with inspiration. So what was for lunch? A ham and cheddar sandwich on an everything bagel with apple slices. I love apple and cheddar together, and a little piece had broken off and I picked it up off the plate, paired it with the apple, and then used them to pick up the caraway seeds also sitting on the plate. I took a bite and this recipe was born!

Cheddar Apple Bacon Soufflé
A simple version of a soufflé with savory sweet flavors and a beautiful fluffy texture.
Ingredients
  • Per Souffle
  • 2 eggs
  • 1/4 cup whole milk
  • 1/3 cup shredded cheddar cheese
  • 1 slice low fat canadian bacon, diced.
  • 2 wedges of granny smith apple, peeled and chopped
  • Smidgen cayenne pepper
  • Smidgen fine ground black pepper
  • Pinch coarse sea salt
  • Dash caraway seed
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter sides of 10oz Soufflé ramekin
  3. In bowl whisk together milk and eggs.
  4. Add remaining ingredients and using a spatula mix to incorporate fully.
  5. Pour into prepared ramekin
  6. Place on cookie sheet (to catch boil over) and place in preheated oven
  7. Bake for 30 minutes
  8. Soufflé is done when it no longer jiggles in the center and has puffed nicely above the edge of the ramekin.
Notes

I have actual measuring spoons that say smidgen, pinch and dash. As with anything season to your own personal tastes. I use the spoons to ensure each soufflé has the same flavor.

To serve I pick up each soufflé with a pair of long handled tongs and place in one of our soup bowls as the bottom is the perfect size to hold the ramekin and then they don’t slide around as they would on a plate. You do have to act quick, as they start fall in about 90 seconds.

 

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My wife Casey and I ,..

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