From Irish Central, which sends me daily emails. Some good recipes and this one is from Chicago!
“Chef Michael Foley, an internationally renowned chef from Chicago, suggests for your Irish breakfast a light and airy oatmeal, bacon and cheddar soufflé.”
Lots of ingredients but otherwise doesn’t sound that hard.
Irish Oatmeal, Bacon and Cheddar Souffle
By November 15, 2015Published:
- Yield: 4 to 6 Servings
From Irish Central, which sends me daily emails. Some good recipes and this one is from Chicago! "Chef Michael Foley, an …
- 4 tablespoons butter, unsalted
- 1 tablespoon all-purpose flour
- 1 cup milk
- 3/4 cup quick cook Irish oatmeal
- 1/2 cup Irish cheddar cheese grated
- 1/3 cup low fat cream cheese
- 1/2 cup crisply fried bacon chopped
- 4 large egg yolks beaten
- 1 tablespoon fresh flat leaf parsley chopped
- 1 teaspoon mustard
- 1/4 teaspoon salt to taste
- 1/2 teaspoon cayenne pepper
- to taste black pepper
- 4 egg whites stiffly beaten
- Using 2 tablespoons butter, generously grease an 8” soufflé dish. Dust with flour and set aside.
- Place milk and remaining butter in a medium saucepan over medium high heat and heat until almost boiling. Slowly stir in oatmeal. Cook, stirring constantly, for about 4 minutes or until thick.
- Remove from heat and beat in the cheeses. When well combined, stir in bacon, then egg yolks, parsley, mustard, salt and pepper.
- Fold beaten egg whites in thirds into the soufflé mix taking care not to deflate the egg whites. When well incorporated but not overly mixed, spoon into prepared soufflé dish.
- Place in cold oven. Turn heat on to 350 degrees and bake, undisturbed, for about 40 minutes or until center is still slightly soft but soufflé has risen and set.
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