Cheesy Potato Soufflé

Steps

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1. 1
   Heat bacon in a pan until slightly crispy to render the fat, then remove and set aside. Sauté onions in the bacon fat until golden.
   ▶ ≈0:48
2. 2
   Add diced potatoes to the onions and cook over medium heat until the potatoes become tender. In the cream, combine cheddar, brie, and parmesan cheese, stirring until melted.
   ▶ ≈1:39
3. 3
   Add minced garlic and nutmeg to the cheese cream mixture. When the potatoes are almost soft, add chopped spinach.
   ▶ ≈5:14
4. 4
   Prepare soufflé cups by brushing the inside with butter and coating with parmesan cheese to prevent sticking.
   ▶ ≈5:54
5. 5
   Divide the potato mixture evenly among the prepared soufflé cups, filling about three-quarters full. Season with salt and black pepper.
   ▶ ≈6:47
6. 6
   Break one egg into each cup. Optionally add a small amount of hot sauce. Gently introduce heat to the eggs slowly using the water bath tempering method to avoid scrambling them.
   ▶ ≈9:32
7. 7
   Use a fork to gently press down on the mixture inside each cup, ensuring all ingredients are submerged in the cream. Do not overmix as this will disturb the mixture.
   ▶ ≈14:22
8. 8
   Place the soufflé cups in a preheated oven at 350-375°F and bake until the potatoes are tender and the cheese mixture becomes fluffy.
   ▶ ≈13:29
9. 9
   Remove the soufflés from the oven and let them rest for 3-5 minutes. The soufflés will naturally collapse, which is expected. Once cooled, gently run a knife around the inside edge of each cup and carefully shake the cup to release the soufflé.
   ▶ ≈15:15
10. 10
    Invert the soufflé onto a plate. If edges are stuck, use a knife to gently help release it, keeping the blade tilted against the cup wall to avoid cutting into the soufflé. Serve immediately or refrigerate for later reheating.
    ▶ ≈16:45