These are not difficult to make. Give it a try…with the bacon spinach salad it will be hard to beat.

 

• 4 tbsp. butter (more for ramekins)
• 2 tbsp. finely grated Asiago cheese
• 1 garlic clove for rubbing
• 1/4 cup flour
• 1 cup whole milk
• 1 cup grated Gruyere cheese
• coarse salt and freshly ground pepper
• 3 large eggs, room temperature, separated
• 1 tbsp. olive oil
• 1 tbsp. wine vinegar
• 2 cups baby spinach
• 4-6 strips bacon, cooked crisp, broken up

Preheat oven to 400 degrees. Peel the garlic and cut in half. Run around the surface of the ramekins. Discard the garlic. Butter two 2 cup ramekins, coat with the Asiago cheese and set in refrigerator.

Melt butter in a saucepan over a medium heat. Add the flour, cook for 1 minute, stirring constantly (making a roux). Add the milk, whisking constantly until thickened for 2 minutes and smooth. Transfer to a large bowl. Whisk in the Gruyere cheese, pinch of salt and pepper. Whisk in the egg yolks.

Whisk egg whites until still peaks have formed. Fold into the cheese mixture, one third at a time. Divide between the ramekins. Bake on a baking sheet for 15 minutes. Reduce temperature to 375 degrees and bake until it as puffed up (approx. 15 minutes. Watch so it doesn’t burn.

Whisk together the oil and vinegar. Drizzle over the spinach. Top with the broken bacon pieces. Serve on a plate with the soufflé (still in the ramekin).

 

Enjoy! This will serve two for dinner.