The recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is a dish that scares many people – soufflé. BUt this one is a little less scary because it’s one of the “twice baked” versions – basically you bake it, it looks all lovely and puffy when it’s risen but you don’t serve it immediately. You bake it again once it’s cooled to room temperature making this:
1. A great dish to prepare in advance and
2. A no-stress soufflé (and who doesn’t want that?)
This is what I like to call a “breakfast” soufflé because it’s got all sorts of good things that you’d want to eat for breakfast – eggs, bacon, arugula and of course cheese. It doesn’t rise suuuuuuper high like you might expect from a soufflé (well, at least mine didn’t)…
(I made 1/2 the recipe and it made four 1/2 cup ramekins)
Once these were cooled, they slipped out of the well buttered (and parmesan-sprinkled) ramekins easily and were re-heated on a baking tray at high temperature for about 10 minutes…
The leftovers, by the way, reheated wonderfully (in a slow oven that I’d had on for something else and also – gasp – in the microwave!). Two days later they still tasted great. Kind of like muffin tin crustless quiches only fancier! I’ll make these again for company, for sure!
Get the recipe for David Lebovitz’s Cheese, Bacon, and Arugula Soufflé on p 139 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!