Not a problem, dollop.
Bacon-Boursin Souffle with Spinach
Makes One 9"Souffle
Total time: About 1 1/4 hours
Saute; remove:
2 strips thick sliced bacon, diced
Saute in 1 T. drippings; add:
1/2 cup onions diced
Pinch red pepper flakes
1/4 cup all-purpose flour
Gradually stir in; Add:
1 1/2 cups whole or 2% milk
1 pkg. Boursin cheese (5.2 oz.)
1 cup frozen spinach, thawed and squeezed dry
1/4 cup Parmesan, grated
Salt, white pepper and ground nutmeg to taste
5 egg yolks
Reserved bacon pieces
Beat; Fold into base:
5 egg whites
1/4 t. cream of tartar
Preheat oven to 400 degrees with a rack in the lower third. Generously grease a 9"souffle dish with softened butter, coat inside with 3 T. plain bread crumbs. Freeze the dish.
Saute bacon in a saucepan over medium-high heat until crisp. Remove and drain on a paper towel lined plate. Pour off all but 1 T. drippings.
Saute onions and pepper flakes until onions are soft, 4-5 minutes, stirring often; add flour.
Gradually stir in milk, bring to a simmer, stirring often to prevent scorching. Reduce heat to low, then add Boursin, spinach, Parmesan and seasonings. Transfer to a large bowl along with the egg yolks; stir in the reserved bacon.
Beat egg whites and cream of tartar to stiff peaks in a bowl with an electric mixer on medium-high speed. Lighten the base with some of the whites, then carefully fold in the remaining whites.
Pour batter into the prepared dish, place the dish on a baking sheet, and bake for 30 minutes. Reduce the oven temp to 350 degrees and bake another 15-20 minutes. For the best presentation, serve souffle immediately.
DON'T OPEN OVEN IN FIRST 30 minutes--or it will fall!!!
This is a keeper-----wonderful for a brunch too--even if it deflates a bit.
Bon appetit!!!! BTW---if you have any questions regarding the instructions, please ask!!!