Baked Cheesy Eggs With Leeks and Tarragon
A nice dish for a brunch. It's important to use fresh (not dried) tarragon.
- Ready In:
- 4 tablespoons butter
- 2 large leeks, washed and sliced, white and light green parts
- 1 1⁄2 cups shredded havarti cheese, DIVIDED (or Gruyere or Swiss)
- 1⁄2 cup shredded parmesan cheese
- 8 eggs
- 1 1⁄2 cups heavy cream
- 3 tablespoons chopped fresh tarragon
- 1⁄4 - 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon paprika
- Preheat the oven to 375°. Lightly grease/spray a 13x9-inch baking dish.
- In a skillet over medium heat, melt the butter; sauté the chopped leeks until they are tender. Place sautéed leeks into the bottom of the prepared baking dish.
- Evenly sprinkle 1 cup ONLY of Havarti and the parmesan cheese over the leeks.
- In a mixing bowl, combine the eggs, cream, tarragon, salt, pepper and paprika; whisk until well beaten.
- Pour the egg mixture into the baking dish over the cheese layer.
- Bake at 375° for 30 minutes or until set and lightly browned.
- Sprinkle with remaining 1/2 cup Havarti and bake an additional 5 minutes or until cheese is melted.
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Ive been making a very similar recipe to this using gruyere cheese since 1990 when I found it in Bon Apetit; using 3 leeks, white and light green parts only. It's a winner and I make it every Easter. I am actually going to try the havarti and see if I like it as much. I recommend putting in a small amount of dried tarragon for extra flavor. Use 2 1/2 tbls of the fresh tarragon and 1/4 tsp of the dried. You can put a few twigs of the fresh on as a topper for decoration during the last 5 minutes of baking too; Makes a great presentation. This recipe can be made the night before, covered with saran wrap and then baked right before company arrives for next day brunch. The best thing is that the leftovers are incredible and once this casserole settles, it's even better! Reheat individual portions in the microwave.