60 min.
Preparation time
Gaps: no
Total: 60 min.
Servings
Serve: 2 persons
Weight Per Serving: 358g
Price Per Serving: 2.85$
796kcal
Nutrition
Calories: 796kcal
Protein: 16.22%
Fat: 78.55%
Carbs: 5.23%
Ingredients
- 6 asparaguscut into coins
- 3 stripsbaconthick cut
- 4 largeeggs
- 0.8 cupcup heavy whipping cream
- 0.5 cuponionminced
- 0.5 cupparmesanshredded
- 0.1 teaspoonpepper
- 0.5 teaspoonsalt
Equipment
- bowl
- frying pan
- baking sheet
- paper towels
- oven
- whisk
- ramekin
Directions
- 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.
- Place bacon strips on a paper towel-lined plate to drain. When bacon is cooled, cut into bite-sized pieces and set aside.
- 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.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.
- 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!
Nutrition Facts
Properties
Nutrition Score
24.515217391304%
Flavonoids
Taste
Nutrients percent of daily need