- Difficulty: Media
For 12 portions:
- 3 eggs + 2 yolks
- 90 g of diced smoked bacon
- 50 g of grated pecorino
- 1 red onion
- extra virgin olive oil
- salt and pepper
Fry the minced onion with some oil and the diced bacon, until the latter becomes crisp and the onion transparent. Finally, put a little bit of salt.
Beat the 2 eggs in a small bowl together with the pecorino, a bit of salt and a handful of pepper.
Put 12 paper cups in as many moulds and distribute the dough, stuff with the onion and bacon and put in the oven at 180° for about 15/20 minutes .
Let the soufflé cool down a bit before serving.
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