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Tuesday, October 26, 2010

Night and Day Souffle

I created this souffle of sorts back at my parents' home in New Hampshire over the holidays a few years ago. I was staring into the fridge in hopes of coming up with something to make for dinner, and the result was excellent with a glass of red wine. I've also made the souffle for breakfast and it was just as satisfying with orange juice and coffee. The flexible dish can be served as a terrific nosh anytime, or made ahead of time and quickly reheated.

Night and Day Souffle
Serves 4

6 eggs
1 chopped onion, sauteed in butter
4 dinner rolls
4 slices of cheese
4 strips of bacon

Preheat oven to 350 degrees. In a casserole dish, whisk eggs with a little milk and add salt and pepper to taste. Incorporate the onion. Add dinner rolls (baked Pillsbury Grands would be a lively idea) to the dish and place bacon over them crosswise. Top with slices of your favorite cheese such as American or Swiss and bake for 40 minutes. Cut into four portions and serve.

First published in part in Next magazine.

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