These little soufflés are ideal for lunch or brunch. The mingling of the yolk from the surprise poached egg with the soufflé is a treat. A tomato coulis on the side goes well, but it is not essential.
50g (3½oz) softened butter, to grease dishes
50g (1¾oz) Gruyère or Comté, grated, to coat dishes
20g (1½ tbsp) butter
20g (2½ tbsp) plain (all-purpose) flour
250ml (1 cup) milk
salt and freshly ground pepper
6 medium egg yolks
160g (5¾oz) bacon, thinly sliced, cut into 5mm (¼in) wide lardons
1 tbsp groundnut oil
8 medium egg whites
20g (⅔oz) flat parsley leaves, finely snipped
Butter 4 individual 10 cm (4in) soufflé dishes and coat the insides with grated cheese.
To make the béchamel, melt the butter in a small pan, add the flour and cook, stirring, for 2 minutes. Still stirring, add the milk and bring to the boil over a medium heat. Let bubble for a minute or two, then pour into a bowl. Season lightly, then whisk in the egg yolks. Cover the bowl with cling film (plastic wrap); let cool slightly.
Put the lardons in a saucepan, cover with water, bring to the boil and boil for 30 seconds. Remove, refresh, drain well and pat dry. Heat the oil in a non-stick frying pan and brown the lardons over a high heat for 1 minute, then drain and set aside.
Preheat the oven to 200ºC/400ºF/Gas 6. Beat the egg whites with a pinch of salt until soft peaks form. Immediately mix one-third into the warm soufflé mixture with a whisk, then, using a large spoon, fold in the rest with one hand while showering in the lardons and parsley with the other. Stop as soon as the mixture is amalgamated.
Heat the poached eggs in boiling water for 30 seconds, then drain well. Two-thirds fill the soufflé dishes with the soufflé mixture. Carefully place a poached egg in the centre of each dish, then fill up with mixture to come 5mm (¼in) above the rim. Stand the dishes in a bain-marie. Cook for 8 minutes, then serve immediately.