Saint Patrick's Day is a beloved holiday regardless of a person's ethnic background. Whether you or your ancestors hail from the Emerald Isle or not, everyone is Irish come Saint Patrick's Day, when celebrations that offer music, food and beverages combine to make for a festive event.
While it's easy to think of after hours revelry on Saint Patrick's Day, you can begin celebrating Irish heritage at the breakfast table. Irish breakfast is served at many Irish pubs across the globe, but those who want to try something new can whip up the following recipe for "Irish Oatmeal, Bacon and Cheddar Souffle," courtesy of internationally renowned chef Michael Foley and Irishcentral.com.
Irish Oatmeal, Bacon and Cheddar Souffle
Serves 4 to 6
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
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.