Baked Cheesy Eggs With Leeks and Tarragon |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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A nice dish for a brunch. It's important to use fresh (not dried) tarragon. Ingredients:
4 tablespoons butter |
2 large leeks, washed and sliced, white and light green parts |
1 1/2 cups shredded havarti cheese, divided (or gruyere or swiss) |
1/2 cup shredded parmesan cheese |
8 eggs |
1 1/2 cups heavy cream |
3 tablespoons chopped fresh tarragon |
1/4-1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon paprika |
Directions:
1. Preheat the oven to 375°. Lightly grease/spray a 13x9-inch baking dish.
2. In a skillet over medium heat, melt the butter; sauté the chopped leeks until they are tender. Place sautéed leeks into the bottom of the prepared baking dish.
3. Evenly sprinkle 1 cup ONLY of Havarti and the parmesan cheese over the leeks.
4. In a mixing bowl, combine the eggs, cream, tarragon, salt, pepper and paprika; whisk until well beaten.
5. Pour the egg mixture into the baking dish over the cheese layer.
6. Bake at 375° for 30 minutes or until set and lightly browned.
7. Sprinkle with remaining 1/2 cup Havarti and bake an additional 5 minutes or until cheese is melted.
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