Food & Cooking Recipes Breakfast & Brunch Recipes Cheese Souffles with Bacon Arugula Salad 5.0 (4) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 20, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 1 hr Servings: 2 Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year! Ingredients 4 tablespoons unsalted butter, plus more for ramekins 2 tablespoons finely grated Parmesan cheese (½ ounce) ¼ cup all-purpose flour 1 cup whole milk 1 cup grated Gruyere cheese (2 ounces) 2 tablespoons minced chives, plus 1 tablespoon ½-inch pieces Coarse salt and freshly ground pepper 3 large eggs, room temperature, whites and yolks separated 1 tablespoon extra-virgin olive oil 1 tablespoon red-wine vinegar 2 cups packed baby arugula (2 ounces) 4 strips bacon, cooked and broken into large pieces, for serving Directions Preheat oven to 400 degrees. Butter two 2-cup ramekins, coat with Parmesan, and refrigerate. Melt butter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in egg yolks. Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees; bake until puffed, about 15 minutes. Whisk together oil and vinegar; drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with souffle. Linda Pugliese Rate it Print