Makes:
8-10 servings
Total Time:
1 hr
Submitted by:
Category:
Breakfast/Brunch
Sub Category: Casseroles & Skillets
what you need
- 3 leeks (both white and green parts)
- 3 slices bacon
- 3 tablespoons oil
- 1 red bell pepper, finely chopped
- 1 carrot, finely shredded
- 5 eggs, separated the yolks from the whites
- 3 tablespoons sour cream
- 2 tablespoons flour
- 1/2 cup shredded parmesan cheese
- 2-3 tablespoons of fresh chopped dill and Italian parsley
- Salt & pepper
make it
Wash the leeks in a lot of cold water to remove all the sand from the inner leaves. Cut the bacon and fry it in a pan until crispy, then remove it on a paper towel. Add 3 tablespoons of oil to the fat from the bacon and saute the leeks, the bell pepper and the carrot until the veggies are soft, for about 7 min.
Preheat the oven at 350F. Let the veggies cool down in a mixing bowl for about 10 minutes, then add the bacon, the 5 yolks, the sour cream, the flour and the cheese, and mix them all together. Beat the egg whites with the mixer until stiff, then add 1/3 at the time to the leeks mixing gently until all incorporated, without taking all the air out. Add salt and pepper.
Pour the mix in a baking dish (9x9 or a round 15" pie dish) that was coated with non-stick cooking spray. Bake the souffle for about 30 minutes or until golden-brown on top.
Notes
You can bake it in muffin forms for personal size souffles. Also you can replace the bacon with smoked salmon for a fancy brunch.
