Cheese Souffles with Bacon Arugula Salad

Prep Time:
40 mins
Total Time:
1 hr

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!


  • 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


  1. 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.

  2. 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.

  3. Whisk together oil and vinegar; drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with souffle.

    Linda Pugliese
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