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

Cheesy Eggs Baked with Tarragon and Leeks

6 to 8 green onions, coarsely chopped

1/4 cup unsalted butter

1 1/2 cups (6-ounces) shredded Gruyere or Swiss cheese

1/2 cup freshly grated Parmesan cheese

8 large eggs

2 cups whipping cream

2 tablespoons plus 2 teaspoons chopped fresh tarragon

1/2 teaspoon salt

1/3 teaspoon freshly ground pepper

Additional sprigs of fresh tarragon for garnish, if desired

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

Makes 8 to 10 servings.