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Cheesy Eggs Baked with Tarragon and Leeks recipe

If ever a breakfast casserole could bedescribed as elegant, this is one.

Recipe: Cheesy Eggs Bakedwith Tarragon and Leeks

6 to 8 green onions, coarsely chopped1/4 cup unsalted butter1 1/2 cups (6-ounces) shredded Gruyereor Swiss cheese1/2 cup freshly grated Parmesan cheese8 large eggs2 cups whipping cream2 tablespoons plus 2 teaspoonschopped fresh tarragon1/2 teaspoon salt1/3 teaspoon freshly ground pepperAdditional sprigs of fresh tarragon forgarnish, if desired

  • Saute chopped onions in butter in a mediumskillet over medium heat, stirring constantly, until tender.Spoon into a lightly greased 13 x 9 x 2-inch baking dish.
  • Combine cheeses, reserving 1/2 cup cheesemixture for topping. Sprinkle remaining cheese mixture over leeks.
  • Combine eggs, whipping cream, tarragon,salt and pepper in a bowl, stirring with a wire whisk until blended.Pour egg mixture over leek mixture.
  • Bake, uncovered, at 375°F (190°C)for 30 minutes or until set and lightly browned. Sprinkle withreserved cheese mixture; bake and additional 5 minutes or untilcheeses melt. Garnish, if desired. Serve immediately.

    Makes 8 to 10 servings.

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