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.
Ingredients
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
Preparation
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.