Egg And Bacon Souffle Recipes

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:

• Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
• Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
• Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.

Steps:

• Preheat the oven to 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes.
• Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.
• Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.

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:

• 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:

• 1. Preheat oven to 350.
• 2. I use two either 6 inch Pyrex pie plates or cast iron skillets for this. They are commonly available. Line them with parchment paper. Press it down into them and trim excess around rim. Crease it like pleats to make the paper stay. This will allow the souffles to slide out easily even if some of the egg soaks through the crust.
• 3. Roughly chop the spinach.
• 4. Whisk the eggs and cream together.
• 5. Add the rest of the ingredients and mix well.
• 6. Slice the croissants like for a sandwich. If the are pretty thick I slice them into 3 pieces. You don't need to be neat. Place them into the pie pans with the crust side up. This keeps the outside from over-browning. Piece it to fill in spots. Press down. This gives you a light crust like Panera. I tried crescent roll dough but it wasn't anything like the original.
• 7. Pour your mixture into the shells and bake for 20-25 minutes until the filling is set. If it's getting too brown, cover with foil.
• 8. Note - vary the ingredients to imitate the one you want. Start with the eggs and cream, then cheese of your choice and fillings you like such as artichoke and spinach, ham and cheese, etc.