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.
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    baked eggs with tarragon cream

    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.