CHEESE SOUFFLES WITH BACON ARUGULA SALAD
Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 12
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.
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Mukhtiar Hussain
[email protected]These cheese soufflés were a disaster. They didn't rise at all and were completely flat.
Mitti Ronald
[email protected]The soufflés were a bit too eggy for my taste. I think I would reduce the amount of eggs next time.
Rm Rajibvai
[email protected]These cheese soufflés were easy to make and turned out great. I will definitely be making them again.
Mahboob Khan
[email protected]I'm not a big fan of cheese soufflés, but these were actually pretty good. The bacon and arugula salad was a nice touch.
MD Emom Khan
[email protected]The soufflés were good, but the bacon and arugula salad was a bit too salty for my taste.
Khizar Zakarehman
[email protected]These cheese soufflés were amazing! I made them for a dinner party and they were a huge hit. Everyone raved about them.
Abid Koko
[email protected]I followed the recipe exactly, but my soufflés still didn't turn out. I'm not sure what went wrong.
TJ O
[email protected]These soufflés were a bit dense and didn't rise as much as I expected. However, they still tasted good.
Jaden Gullick
[email protected]I've made cheese soufflés before, but these were the best yet. The recipe was easy to follow and the results were perfect.
egg
[email protected]The soufflés were a bit tricky to make, but they were worth the effort. They were so delicious and impressive-looking. My guests loved them!
Cletus Lion
[email protected]These cheese soufflés were a hit! They were light and fluffy, with a rich cheesy flavor. The bacon and arugula salad was the perfect accompaniment, adding a bit of smokiness and freshness. I will definitely be making this dish again!