Ingredients:

4 tablespoons unsalted butter

1 tablespoon all-purpose flour

1 cup milk

3/4 cup quick cook Irish oatmeal

1/2 cup grated Irish cheddar cheese

1/3 cup low-fat cream cheese

1/2 cup chopped crisply fried bacon

4 large egg yolks, beaten

1 tablespoon chopped fresh flat leaf parsley

1 teaspoon prepared mustard

1/4 teaspoon salt to taste

1/2 teaspoon cayenne pepper

Freshly ground black pepper, to taste

4 large egg whites, stiffly beaten

 

Directions:

Using 2 tablespoons butter, generously grease an 8-inch souffle dish. Dust with flour and set aside.

 

Place milk and remaining butter in a medium saucepan over medium-high heat and heat until almost boiling. Slowly stir in oatmeal. Cook, stirring constantly, for about 4 minutes or until thick.

 

Remove from heat and beat in the cheeses. When well combined, stir in bacon, then egg yolks, parsley, mustard, salt, and cayenne and black pepper.

 

Fold beaten egg whites in thirds into the souffle mix, taking care not to deflate the egg whites. When well incorporated but not overly mixed, spoon into prepared souffle dish.

 

Place in cold oven. Turn heat on to 350 F and bake, undisturbed, for about 40 minutes, or until center is still slightly soft but souffle has risen and set.

 

Serve immediately. TF143005

Serves 4 to 6