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