Baked eggs with tarragon and leeks recipe

Baked Eggs with Tarragon and Leeks recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and easy breakfast option? Look no further than this mouthwatering recipe for Baked Eggs with Tarragon and Leeks. This dish combines the creamy richness of eggs with the delicate flavors of tarragon and leeks, resulting in a satisfying and flavorful meal. Perfectly baked to perfection, this recipe is a great way to start your day on a healthy and tasty note. Whether you're cooking for yourself or hosting a brunch, these baked eggs are sure to impress.

Keywords: baked eggs, tarragon, leeks, breakfast, brunch

Baked eggs with tarragon and leeks recipe details

Baked eggs with tarragon and leeks recipe, recipe Rating: 4.7
Number of votes:120

Ingredients

2 Tablespoons unsalted butter

3 to 4 large leeks (white and pale green parts only), coarsely chopped

1-1/2 cups Gruyere cheese, grated (about 6 ounces)

1/2 cup Parmesan cheese, freshly grated (about 2 ounces)

8 large eggs

2 cups whipping cream

3 Tablespoons dried, crumbled tarragon

ground pepper to taste

Instructions:

Preheat oven to 375 degrees. Butter or spray a 9 x 13-inch glass baking dish with non-stick cooking spray. Melt the unsalted butter in a frying pan or skillet over medium-high heat. Saute the leeks until tender. Spread in the bottom of the baking dish.

Mix cheeses in a bowl or plastic bag and spread all but 1/2 cup over the leeks in the baking dish. Whisk eggs, cream, tarragon, and pepper to blend. Pour into dish. Bake until top is golden brown and center is set, about 30 minutes. Sprinkle remaining 1/2 cup of cheese over casserole and bake until cheese and bake until cheese melts, about 5 minutes.

This can be prepared the night before. Cover with plastic wrap and refrigerate.

Serves: 8