Egg and bacon soufflé
Ingredients
- Béchamel – the soufflé base
- 1 rasher of bacon cut into very small pieces
- 26g butter
- 60g flour
- 400ml milk
- 1tsp mustard
- 25g grated parmesan cheese
- pinch of cayenne and nutmeg
- salt and pepper
- 6 large British Lion egg yolks
- For the moulds:
- 20g butter to grease the ramekins
- 50g fine grated gruyere cheese to line the moulds
- For the tomato coulis:
- 1 small onion diced
- 2 large ripe plum tomatoes (skinned and deseeded)
- ½ clove garlic, chopped
- 50g tomato juice
- salt/pepper
- For the 2nd part of the soufflé:
- 6 large British Lion egg whites
- pinch of salt
- 1tsp cornflour
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