Baked Eggs with Tarragon Cream

Name: Baked Eggs with Tarragon Cream
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

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.

Author:: Kelley Geller
Publish date:: Jan 20, 2019

baked eggs with tarragon cream — Photography by Christopher Testani

Recipe by Kelley Geller


Start to Finish: 20 minutes	Servings: 4

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.