Cheese, bacon, and arugula soufflé

How can you go wrong with a recipe made with arugula, gruyere cheese, bacon and eggs?  David Lebovitz’s  version of a soufflé is absolutely delicious.

I prepared only half the recipe since there are not many taste testers around lately, and I think eight of these might have been a bit much.


As popular as arugula is, it is not something I have ever tasted before but I really enjoyed the flavor.   Instead of the Comte, I used the  Gruyere cheese,  adding  the bacon and topping it off with the rest of the parmesan cheese.


It makes a lovely light dinner, with a green salad on the side.   I  added  sliced tomatoes seasoned with salt and pepper, oregano, and drizzled  with olive oil.fullsizeoutput_14c8

I really enjoyed the recipe, and although there are a lot of steps in the making,  I  will definitely be repeating it again.

7 thoughts on “Cheese, bacon, and arugula soufflé

  1. These were insanely good and I am glad you saved us some and more glad you made a whole new batch for us after that lol ! This recipe is a keeper for sure and I may have to break down and make them myself….a true sign of a great recipe !


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