1. Pre-heat the oven to 200°C/400F/Gas 6 - convection mode.
2. Place the milk into a saucepan, add the thyme, bay leaf and grate of nutmeg and bring to a simmer.
3. Turn off the heat and infuse for a few minutes.
4. Heat a frying pan until hot, add the olive oil and bacon and cook until crispy.
5. Remove and place onto kitchen paper to crisp up.
6. Now, melt the butter in a saucepan and add the flour and mustard cook out for a couple of minutes.
7. Strain the milk and add to the saucepan over the heat.
8. Whisk continuously until thick, and then beat in the egg yolks and season with salt and pepper. Allow to cool slightly.
9. Whisk the egg whites, adding a pinch of salt until firm.
10. Add one third of the egg white to the soufflé base mix and beat in.
11. Then add the chives, followed by the remaining egg whites, carefully folding in.
12. Spoon into 6 very well buttered ramekins (7cm x 4cm) and bake for 5-7 minutes until the tops begin to brown.

To serve

1. Preheat the grill to high.
2. Warm the cream in a saucepan and season, then reduce by one third.
3. Add the crispy bacon and mix, then check the seasoning.
4. Pour the cream into serving bowls and turn the soufflés out onto the cream.
5. Cover the soufflés with grated Gruyere and place under the grill.
6. Serve immediately.