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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Swiss Casseroles, Vegetables 4 Servings

INGREDIENTS

3 Bacon, cut into 1/2" pieces
2 T Unsalted butter
1/3 c Freshly grated Parmesan
cheese
1 Yellow onion, diced
6 T All-purpose flour
2 c Milk
5 Egg yolks
Salt and freshly ground
pepper to taste
6 Egg whites, at room
temperature
1 1/2 c Shredded Swiss or Gruyere
cheese lightly packed
2 c Lightly packed tender
spinach leaves torn
into
pieces
Rinsed and dried

INSTRUCTIONS

In a medium skillet, fry the chopped bacon until crisp and remove  with
a slotted spoon to a paper towel-lined saucer. Set aside. Have  oven
heating to 450°F (this is extraordinarily high for a delicate  egg
dish, but the author/chef said the recipe was tested and  re-tested at
this very hot temperature). Butter a 2-quart souffle  dish and dust
with half the Parmesan cheese. Add a foil collar to  contain the volume
from an extra egg white: Measure out a sheet of  foil long enough to
encircle the souffle dish with an extra 2 inches  left over and fold it
in half lengthwise. Butter one side of the  foil. Wrap it, butter side
in, around the souffle dish, positioning  it so that it stands 2 inches
above the rim of the dish. Secure in  place with kitchen string. In a
medium saucepan over medium heat,  melt the 2 tablespoons of butter.
Saute the onion, stirring often,  about 5 minutes. Stir in the flour
and cook, stirring constantly,  about 2 minutes, allowing mixture to
bubble. Meanwhile, gradually  whisk in the milk over medium heat and
cook until the sauce is  thickened and smooth except for the onion.
Transfer sauce to a large  bowl and stir in the bacon. Then add the egg
yolks, one at a time,  stirring well after each addition . Season with
salt and pepper and  set aside. In a large mixer bowl, metal or glass,
beat the egg whites  until stiff peaks form. Using a rubber spatula,
fold half the whites  into the yolk mixture to lighten it. Top with
Gruyere or Swiss, the  remaining whites and the spinach. Fold in just
until no white drifts  remain. Do not overmix and beat out the air.
Pour into the prepared  souffle dish and sprinkle the remaining
Parmesan on top. Bake until  the top is golden and the center no longer
quivers when the dish is  shaken, 45 minutes. Remove foil and serve
immediately, dividing  portions with two forks.  NOTES : Reprinted in
the Sacramento Bee, 7/23/97.  Recipe by: Adapted from Williams-Sonoma
Seasonal Celebration: Spring  Posted to recipelu-digest Volume 01
Number 566 by Crane Walden  <cranew@foothill.net> on Jan 20, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 878
Calories From Fat: 391
Total Fat: 44.3g
Cholesterol: 332.3mg
Sodium: 2164.2mg
Potassium: 871.8mg
Carbohydrates: 62.3g
Fiber: 7.8g
Sugar: 20.8g
Protein: 57.7g


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