Cheese & Bacon Soufflé

Here’s an easy peasy recipe for the kids, and dads, to make this Sunday to WOW mum with more than just burnt toast.

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First, daddy, get that oven cranking to a stonking hot 220c!

Use spray oil to generously grease some pretty ramekins, hint – do this in the sink so that the wee cherubs don’t mess up the entire kitchen! One gratin dish could be substituted as well.

Then, depending on the age & abilities of the kidlets you can divvy up the steps between daddy & offspring as to whatever way floats your boat.

Heat up a glug of oil in a frypan to cook off some diced bacon before plopping into the bottom of the ramekins.

Next, sprinkle some grated cheddar cheese in there too – YUM!

Grab a mixing bowl to whisk together 3 eggs, 2 tablespoons of thickened cream, salt & white pepper until frothy bubbles appear. Hint dads – make sure you have extra eggs as they’re bound to be smashed outside of the bowl 😀

Carefully pour the mixture into the ramekin bowls to just cover the cheese & bacon, they’ll probably be about half full.

Finally, daddy, I shall let you in on the secret trick to get those soufflé’s to rise & shine! Simply run your finger around the edge! Yep, that’s the big technique involved with this show stopper! Wipe your CLEAN finger around the edge of the ramekin from the mixture to the top – this creates a pathway for the soufflé to rise sky high!

Whack that lot in the oven (place them on a baking tray to get them easily in & out) to bake until they’re light & fluffy. Do not open that door! Just keep a watchful wait through the glass – this ain’t perfect on the timing as every dish is different. Plan for about 15 minutes but hey, if they over cook, it’s no drama – simply tell mum you’ve made her quiche & she’ll still be stoked at your culinary prowess.

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