Egg Souffle With Bacon and Asparagus

Egg Souffle With Bacon and Asparagus might be a good recipe to expand your main course repertoire. This gluten free, primal, and ketogenic recipe serves 2 and costs $2.85 per serving. One serving contains 796 calories, 32g of protein, and 70g of fat. 2 people were glad they tried this recipe. It is brought to you by Foodista. If you have parmesan cheese, bacon, eggs, and a few other ingredients on hand, you can make it. It is a rather cheap recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 58%, this dish is pretty good. Users who liked this recipe also liked Egg Souffle With Bacon and Asparagus, Bacon Pepper Asparagus Souffle Cups, and Pizza With Bacon, Asparagus And Egg.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees. Lightly grease a 16-ounce ramekin or two 8-ounce ramekins.
2. In a nonstick frying pan, cook bacon over medium-high heat until crispy. Place bacon strips on a paper towel-lined plate to drain. When bacon is cooled, cut into bite-sized pieces and set aside.
3. Drain all but 2 teaspoons of bacon fat from pan. Add minced onion and sweat for 3 to 4 minutes, until onions are almost translucent. Add asparagus and cook for about a minute more. Remove pan from heat.
4. In a small bowl, whisk together eggs, heavy cream, Parmesan, salt and pepper, until ingredients are incorporated. Stir in onions and asparagus.
5. Line bottom of ramekin(s) with bacon pieces. Pour egg mixture over bacon. Arrange reserved asparagus tips on top of the egg mixture and place ramekin on a parchment-lined baking sheet. Bake in oven for 35 to 40 minutes, until center slightly jiggles and top of souffl is somewhat browned. Serve immediately, before it falls!

 

Step by step:

1. Preheat oven to 350 degrees. Lightly grease a 16-ounce ramekin or two 8-ounce ramekins.In a nonstick frying pan, cook bacon over medium-high heat until crispy.

2. Place bacon strips on a paper towel-lined plate to drain. When bacon is cooled, cut into bite-sized pieces and set aside.

3. Drain all but 2 teaspoons of bacon fat from pan.

4. Add minced onion and sweat for 3 to 4 minutes, until onions are almost translucent.

5. Add asparagus and cook for about a minute more.

6. Remove pan from heat.In a small bowl, whisk together eggs, heavy cream, Parmesan, salt and pepper, until ingredients are incorporated. Stir in onions and asparagus.Line bottom of ramekin(s) with bacon pieces.

7. Pour egg mixture over bacon. Arrange reserved asparagus tips on top of the egg mixture and place ramekin on a parchment-lined baking sheet.

8. Bake in oven for 35 to 40 minutes, until center slightly jiggles and top of souffl is somewhat browned.

9. Serve immediately, before it falls!

Nutrition Information:

covered percent of daily need