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Egg Souffle With Bacon and Asparagus

 
One serving costs about $2.57 One serving costs about $2.57

$2.57 per serving

2 people like this recipe

2 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

2 gluten-free,gluten free lunch,main course,main dish,dinner Mediterranean,French,European
spoonacular Score:53%

Spoonacular Score: 53%

 

Egg Souffle With Bacon and Asparagus might be just the main course you are searching for. One serving contains 695 calories, 27g of protein, and 61g of fat. This gluten free and primal recipe serves 2 and costs $2.43 per serving. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up parmesan cheese, eggs, heavy cream, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is pretty good. Try Bacon Pepper Asparagus Souffle Cups, Bacon and Egg Mac and Cheese, and California Breakfast Wrap (Avocado, Egg, Bacon & More!) for similar recipes.

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Calvet Cremant de Bordeaux Brut. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 17 dollars per bottle.

Calvet Cremant de Bordeaux Brut

Beautiful golden yellow body with very fine and persistant bubbles. Expressive nose of yellow fruit and brioche. Fresh and balanced palate.

» Get this wine on Wine.com

Ingredients

Servings:
6
6  asparagus
asparagus
3 strips
3 strips bacon
bacon
4 large
4 large eggs
eggs
0.75 cups
0.75 cups heavy cream
heavy cream
0.5 cups
0.5 cups onion
onion
0.5 cups
0.5 cups shredded parmesan cheese
shredded parmesan cheese
0.13 tsps
0.13 tsps pepper
pepper
0.5 tsps
0.5 tsps salt
salt
6  asparagus
6
asparagus
3 strips bacon
3 strips
bacon
4 large eggs
4 large
eggs
0.75 cups heavy cream
0.75 cups
heavy cream
0.5 cups onion
0.5 cups
onion
0.5 cups shredded parmesan cheese
0.5 cups
shredded parmesan cheese
0.13 tsps pepper
0.13 tsps
pepper
0.5 tsps salt
0.5 tsps
salt

Equipment

baking sheet
baking sheet
paper towels
paper towels
frying pan
frying pan
ramekin
ramekin
whisk
whisk
bowl
bowl
oven
oven
baking sheet
baking sheet
paper towels
paper towels
frying pan
frying pan
ramekin
ramekin
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 16-ounce ramekin or two 8-ounce ramekins.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together eggs, heavy cream, Parmesan, salt and pepper, until ingredients are incorporated. Stir in onions and asparagus.
  5. 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!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.57
Ingredient
6 asparagus
3 strips bacon
4 larges eggs
¾ cups heavy cream
½ cups onion
½ cups shredded parmesan cheese
Price
$0.85
$0.85
$1.24
$0.97
$0.18
$1.05
$5.13

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
731 Calories
30g Protein
63g Total Fat
10g Carbs
13% Health Score
Limit These
Calories
731
37%

Fat
63g
98%

  Saturated Fat
32g
204%

Carbohydrates
10g
3%

  Sugar
3g
4%

Cholesterol
582mg
194%

Sodium
1397mg
61%

Get Enough Of These
Protein
30g
61%

Selenium
48µg
70%

Phosphorus
537mg
54%

Vitamin A
2496IU
50%

Vitamin B2
0.8mg
47%

Calcium
440mg
44%

Vitamin B12
1µg
27%

Vitamin B5
2mg
24%

Vitamin K
23µg
23%

Folate
91µg
23%

Vitamin D
3µg
21%

Vitamin B6
0.42mg
21%

Zinc
3mg
21%

Iron
3mg
19%

Vitamin E
2mg
19%

Vitamin B1
0.25mg
17%

Potassium
468mg
13%

Magnesium
45mg
11%

Copper
0.22mg
11%

Vitamin B3
2mg
10%

Manganese
0.19mg
9%

Vitamin C
6mg
8%

Fiber
1g
7%

covered percent of daily need

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