Baked Eggs with Tarragon Cream

Craving creamy, cheesy eggs? Crack open a few yolks over a baked blend of parmesan, heavy cream, and sweet-and-savory spices—it won't disappoint.
Publish date:
baked eggs with tarragon cream

Recipe by Kelley Geller

Start to Finish: 20 minutes

Servings: 4


  • 1 tbsp. butter, melted

  • 3/4 cup heavy cream

  • 2 tsp. chopped fresh tarragon, plus more for garnish

  • 1 clove garlic, grated

  • 1/4 tsp. ground nutmeg

  • 8 large eggs

  • 1/2 cup grated Parmesan

  • Toasted focaccia, for serving


Grease four 5-inch ramekins with melted butter; arrange on baking sheet. In medium bowl, whisk cream, 2 tsp. tarragon, garlic, and nutmeg; season. Divide among ramekins. Bake at 425° until bubbling, about 5 minutes. Add 2 eggs to each ramekin. Top with cheese. Bake until egg whites are set, about 5 minutes. Garnish with more tarragon. Serve with focaccia.