Baked Cheesy Eggs With Leeks And Tarragon Recipe

Ingredients for Baked Cheesy Eggs With Leeks And Tarragon

• 2 tablespoons butter
• 2 cups thinly sliced leeks
• 1 1/2 cups shredded Havarti cheese
• 1/2 cup grated Parmesan cheese
• 6 large eggs
• Heavy Cream
• Fresh Tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of paprika

How to Make Baked Cheesy Eggs With Leeks And Tarragon

1. Preheat oven to 375°F (190°C).
2. Lightly grease or spray a 13x9-inch baking dish.
3. Melt 2 tablespoons of butter in a skillet over medium heat.
4. Add 2 cups of thinly sliced leeks and sauté until tender, about 5-7 minutes.
5. Transfer the sautéed leeks to the prepared baking dish.
6. Evenly sprinkle 1 cup of shredded Havarti cheese and 1/2 cup of grated Parmesan cheese over the leeks.
7. In a large mixing bowl, whisk together 6 large eggs, 1/2 cup heavy cream, 2 tablespoons chopped fresh tarragon, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of paprika.
8. Pour the egg mixture evenly over the cheese layer in the baking dish.
9. Bake for 30 minutes, or until the eggs are set and lightly browned.
10. Sprinkle the remaining 1/2 cup of shredded Havarti cheese over the top.
11. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.