Cheese Souffle

Serves 1 (or 2 with another dish).

1 1/2 T unsalted butter
1 1/2 T all-purpose flour
2/3 cup milk, warmed
Salt and freshly ground black pepper
2 eggs, separated, plus 1 egg white
2 oz Gruyere cheese, shredded, or fresh goat cheese, crumbled
1 T minced fresh chives or green onion tops
1 slice bacon, cooked until crisp and crumbled, or 1 slice Canadian bacon or ham, diced (optional)

Preheat oven to 425 F. Butter an oval 2-cup gratin dish or small round souffle dish.

In a saucepan, melt the butter over medium heat. Add the flour and stir well, reduce the heat to low, and cook, whisking, for about 3 minutes. Whisk in the milk, bring to a boil over medium heat, reduce the heat to low, and simmer, stirring, until thickened, about 6 minutes. Season to taste with salt and pepper. Lightly beat the yolks until blended, then slowly add to the milk mixture, stirring constantly. Transfer to a large bowl.

In another bowl, beat the egg whites until stiff peaks form. To the holk mixture, add half of the cheese, the chives, the bacon, if using, and one-third of the gg whites and stir to combine. Then gently fold in the remaining whites, being careful not to deflate them. Spoon the mixture into the prepared dish and top with the remaining cheese.

Bake until top is golden, about 15 minutes. It's all right if the center is a bit creamy and soft, rather than dry thoughout. Eat at once.

From Solo Suppers, by Joyce Godlstein.