Beer makes batters better, meat more tender, and sauces more flavorful.
Baked Eggs With Tarragon And Leeks
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- #55759
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
2 comments
ingredients
3 tablespoons unsalted butter
3 large leeks, white and pale green only, coarsely chopped
1 1/2 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese
8 fresh eggs
2 cups whipping cream
2 tablespoons fresh tarragon, chopped, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons fresh tarragon, chopped
ground pepper, to taste
directions
Preheat oven to 375 degrees F. Grease a 9" x 13" glass baking dish.
In butter, saute leeks until tender. Spread in bottom of baking dish. Mix cheese and spread all but 1/2 cup over the leeks.
Whisk together eggs, cream, tarragon and pepper. Pour into dish (At this point, dish can be refrigerated overnight).
Bake for 30 minutes until top is golden brown and center is set. Sprinkle with remaining 1/2 cup cheese and return to oven until cheese melts.
added by
ilena
nutrition data
444 calories, 39 grams fat, 7 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.
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reviews & comments
My mother made this once and I still think about it 20 years later. The Bon Apetit Easter edition makes sense because she subscribes to Bon Apetit (so did her mother) and she made this for Easter. We always had traditional Polish food for Easter which is why I remember this. The only thing is this was '98 and I don't think she would've held onto a recipe for 4 years to make. She's more impulsive, sees a recipe and makes it. Anyway, thanks for posting. It really is a perfect dish that could be used for breakfast, brunch, lunch and dinner as well as potlucks, holidays, guests etc.
December 24, 2016
I, too, originally saw this recipe (and the brunch menu) in Bon Appetite and have been making it ever since for showers, brunches and holiday mornings. Lost that issue, the magazine didn't archive the recipe(s) online. So happy to have found it here! Printing it to pass along to my now grown daughter.
I KNEW that my original recipe came from Bon Appetit but I couldn't find it on their website. I too lost my original copy. One of my all time favorites! I am so glad that I found it here.
April 11, 2009
I have been looking for this recipe for awhile now. There was one in the Easter edition of Bon Appetite 1994 and the brunch menu was awesome. This dish is comparable and delicious, always a favorite of mine until I misplaced my recipe. So happy to have found it! Serve this along side a glazed smoked ham, homemade biscuits, fruit salad, and green salad. Mix up some mimosa's and you have a great brunch.