cheesy eggs baked with tarragon and leeks


6-8 green onions (leeks), coarsely chopped

1/4 cup unsalted butter

1 1/2 cups (6 ounces) shredded Gruyere or Swiss cheese

1/2 cup grated Parmesan cheese

8 large eggs

2 cups whipping cream

2 tablespoons plus 2 teaspoons chopped fresh tarragon

1/2 teaspoon salt

1/3 teaspoon freshly ground pepper

  • Saute chopped onions in butter in a medium skillet over medium heat, stirring constantly until tender.
  • Spoon into a lightly greased 13 X 9 baking dish
  • Combine cheeses, reserving 1/2 cup cheese mixture for topping. Sprinkle remaining cheese mixture over leeks
  • Combine eggs, whipping cream, tarragon, salt and pepper in a bowl, stirring with a wire whisk until blended
  • Pour egg mixture over leek mixture
  • Bake, uncovered at 375 degrees for 30 minutes or until set and lightly browned
  • Sprinkle with reserved cheese mixture; bake an additional 5 minutes or until cheeses melt

Serve with fresh bagels or muffins and fruit