Bacon & Leek Soufflé Omelette

Bring the French bistro home with this “cheaters” soufflé. This great brunch option for two is decadent, fluffy and super flavourful. The omelettes can be made ahead of time and thrown into the oven, while you have a leisurely morning sipping on bottomless mimosas.

Step 1:

Preheat your oven to 350 Degrees F.

Grease 2 large (8 oz) ramekins with butter. An easy way to do this is by dipping a paper towel into some soft butter, then wiping it into the ramekins.

This step will help prevent the soufflé from sticking to the ramekins.

Step 2:

Cut one, thick-cut slice of bacon into a small dice, then chop the white and light green part of a leek into a small dice as well.

Make sure the leek is washed properly, as they can hold onto a lot of sand and dirt.

Heat two teaspoons of olive oil in a small frying pan over medium heat and fry the bacon until it is crispy. Stir it around while you fry it so it doesn’t burn.

When the bacon is crispy, drain the fat and return to the stove-top. Toss in the chopped leeks and cook just until they are soft. Leeks burn very easily, so make sure they don’t get too much colour.

When everything is cooked, remove the pan from the heat and set aside to cool while you prepare the egg custard.

Step 3:

In a small bowl, whisk together the four eggs, 1/4 cup heavy cream, chives, salt, pepper and baking powder.

Whisk until there are no lumps of baking powder left. This can take up to 2-3 minutes.

Step 4:

Divide the leek & bacon mixture between the two greased ramekins.

You may want to put the ramekins on a baking sheet lined with parchment paper at this point. This is will help with clean up if the ramekins overflow.

Step 5:

Pour the egg custard over the bacon & leek mixture. The ramekins should be filled almost all the way to the top.

Step 6:

Sprinkle the ramekins with 1/4 cup of grated Gruyere cheese each. Gruyere cheese is one of my all-time favourites due to it’s slightly sweet, nutty and sharp flavour. If you can’t find Gruyere, use very sharp cheddar instead.

Step 7:

Bake at 350 degrees F for 20-25 minutes. The eggs should have risen out of the ramekins with a golden-brown, puffy crust. If you aren’t sure, give a ramekin a wiggle to see if the eggs are set. The eggs should not wiggle too much.

Serve!

Serve these piping hot from the oven. The longer you wait, the more the eggs will deflate!

Enjoy with a side of mixed greens tossed with a squeeze of lemon juice, a drizzle of extra-virgin olive oil and a pinch of flaky sea salt.

Bon appétit!

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Bacon & Leek Soufflé Omelette

Yield: 2

Author: Emma Cerulli

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This easy soufflé takes little time to prep and packs a ton of flavour into every bite. The pillowy-soft omelette is perfect for a leisurely Sunday brunch.

Ingredients US Metric Both

• 4 large eggs 
• 1/4 cup heavy cream
• 2 teaspoons baking powder
• 1 teaspoon extra-virgin olive oil 
• 1 small leek, white part only, washed and finely chopped
• 1 slice thick-cut bacon, finely diced
• 1 tablespoon chives, fresh or dried, finely chopped
• 1/8 teaspoon black pepper, freshly ground
• pinch of salt 
• 1/2 cup Gruyere cheese, shredded 
• butter for greasing the ramekins

Instructions

1. Preheat oven to 350 degrees F. Lightly grease 2 - 8 oz ramekins with butter. 
2. Heat olive oil in a small frying pan over medium heat. Fry the bacon until crisp, drain the fat. 
3. Add the leeks to the pan and cook until soft but not browned. Remove pan from heat and let cool while preparing the eggs. 
4. In a small mixing bowl, whisk together the eggs, cream, chives, salt, pepper and baking powder. Mix until no lumps of baking powder remain. 
5. Divide the leek and bacon mix between the two ramekins. 
6. Place the ramekins on a baking sheet lined with parchment paper in-case of overflow. 
7. Pour the egg custard over the leek and bacon until it's almost at the top. 
8. Sprinkle the cheese over the egg custard.
9. Bake for 20-25 minutes or until golden-brown, risen, puffy and set. 
10. Serve immediately as the longer you wait, the more the omelettes will fall. 

Notes:

MAKE AHEAD

You can prep this entire recipe ahead of time by cooking the leeks and bacon and filling the ramekins. Wrap the ramekins with cling film and refrigerate until ready use (max 3 days). You can prepare the egg mixture without the salt and baking powder which have to be added right before cooking.

If you add the baking powder too early, you WILL have a huge mess to clean up in the fridge.

Adding the salt too early will change the taste and texture of the eggs, as salt has a curing effect.

You can lighten this recipe by using whole milk instead of heavy cream. The texture will not be as creamy and smooth, but it will still be very delicious.

Nutrition Facts

Calories

479.58

Fat (grams)

39.91

Sat. Fat (grams)

20.00

Carbs (grams)

8.66

Fiber (grams)

0.70

Net carbs

7.96

Sugar (grams)

2.72

Protein (grams)

22.53

Sodium (milligrams)

1041.21

Cholesterol (grams)

454.79

Nutritional information shown is an estimate based on ingredients used, calculated using a third-party service.

https://www.autumninaugust.ca/bacon-leek-souffle-omelette

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