Fresh tarragon adds a lovely herbaceous note to these light and flavorful baked eggs.
- 2 eggs
- 1 tablespoon heavy cream
- 1/8 teaspoon chopped fresh tarragon
- Salt, to taste
- Pepper, to taste
- 3 tablespoons Monterey Jack cheese, grated
- 3 tablespoons Gruyere cheese, grated
Butter a 15-ounce ramekin. Break both of the eggs into the ramekin. Drizzle the cream over the eggs. Season with tarragon, salt and pepper. Sprinkle Monterey Jack and Gruyere cheeses over the eggs.
Place on an oven rack and bake for 12-14 minutes at 375 degrees F or until the whites are set.
Recipe reprinted by permission of Publisher. All rights reserved.
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