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
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How to Make Baked Cheesy Eggs With Leeks And Tarragon
- Preheat oven to 375°F (190°C).
- Lightly grease or spray a 13x9-inch baking dish.
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Add 2 cups of thinly sliced leeks and sauté until tender, about 5-7 minutes.
- Transfer the sautéed leeks to the prepared baking dish.
- Evenly sprinkle 1 cup of shredded Havarti cheese and 1/2 cup of grated Parmesan cheese over the leeks.
- 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.
- Pour the egg mixture evenly over the cheese layer in the baking dish.
- Bake for 30 minutes, or until the eggs are set and lightly browned.
- Sprinkle the remaining 1/2 cup of shredded Havarti cheese over the top.
- Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
4g
Fat
66g
Carbs
1g
