Method

Brush 6 x 1 cup soufflé dishes with butter, sprinkle base and sides with breadcrumbs and place on an oven tray. Fry bacon in a large saucepan until golden, add butter and, when melted, add flour, and stir for 1 minute. Add milk all at once and, mixing until thickened. Stir in cheese, spring onions, salt and mustard until cheese has melted and remove from heat. Mix in yolks. Just before serving, preheat oven to 180°C and whisk egg whites until soft peaks form. Fold one spoonful of whites into cheese mixture to loosen, then fold in remaining egg whites. Quickly spoon into dishes and bake for 25-30 minutes until puffed and golden. Serve with toasted frenchstick.