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
- 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.
- Combine cheeses, reserving 1/2 cup cheese
mixture 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 with
reserved cheese mixture; bake and additional 5 minutes or until
cheeses melt. Garnish, if desired. Serve immediately.
Makes 8 to 10 servings.
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