Baked Eggs with Tarragon and Leeks
 

* Exported from MasterCook *

Baked Eggs with Tarragon and Leeks

Recipe By :California Egg Commission
Serving Size : 8 Preparation Time :0:00
Categories : breakfasts/brunches eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons unsalted butter
3 large leeks, white and pale green only -- coarsely
chopped (3 to 4 leeks)
1 1/2 cups shredded Gruyère cheese
1/2 cup grated Parmesan cheese
8 California Fresh Eggs
2 cups whipping cream
2 tablespoons plus 2 teaspoons fresh tarragon -- chopped
Ground pepper -- to taste

Preheat oven to 375º. Grease a 9" × 13" glass baking dish. In butter,
sauté
leeks until tender. Spread in bottom of baking dish. Mix cheese and
spread
all but 1/2 cup over the leeks. Whisk together eggs, cream, tarragon
and
pepper. Pour into dish. (At this point, dish can be refrigerated
overnight). Bake for 30 minutes until top is golden brown and center is
set. Sprinkle with remaining 1/2 cup cheese and return to oven until
cheese melts.

Cuisine:
"Low Carb"
Source:
"http://www.eggcom.com"
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Per Serving (excluding unknown items): 266 Calories; 28g Fat (92.4%
calories from fat); 3g Protein; 2g Carbohydrate; 0g Dietary Fiber; 97mg
Cholesterol; 116mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 5
1/2 Fat.

NOTES : Flume's End * The Inn on Gold Run Creek * 317 South Pine *
Nevada City, CA 95959 (916) 265-9665

Steve and Terrianne Straw frequently serve this sophisticated dish on
their full breakfast buffet at their unique inn located on a
picturesque
hillside.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban