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Berkshire Hudson Valley Reader Submitted

Breakfast

Bacon, Cheese, and Onion Souffle

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Serves 2
Marja Tepper
The Wainwright Inn
Great Barrington, MA

3 large eggs, separated

scant 1/4 teaspoon cream of tartar

2 tablespoons chopped cooked bacon

1 tablespoon chopped raw onion

1 tablespoon grated parmesan cheese

salt and pepper to taste

Preheat the oven to 450°F. Grease two 7-ounce soufflé cups with nonstick cooking spray. Place the egg whites and cream of tartar in a bowl and, using an electric mixer, beat until soft peaks form. In a separate bowl, whisk the yolks with the bacon, onion, cheese, and salt and pepper. Fold in the egg whites.

Pour into the prepared soufflé cups. Bake until the soufflés are risen and amber on top, about 7 to 10 minutes. Remove from the oven and serve immediately, accompanied with toast or popovers.