Creamy Baked Eggs with Tarragon - Feast Your Eyes

by Alexa Weibel, Posted Nov 11th 2009 @ 10:00AM

Though most of us enjoy refined, flavorful brunches, many of us aren't willing to commit more effort into the morning endeavor beyond pouring milk into a bowl of cereal or toasting and buttering some bread.

Thanks to blogger the Gouda Life, we're inspired by this oh-so-simple recipe for Baked Eggs with Butter, Cream and Tarragon. Its raw version pictured tells it all: You have but to pour enough cream into a ramekin until the bottom is covered, add one tablespoon butter, one tablespoon tarragon (you may chop it if you care to take the time), two carefully cracked eggs, and salt and pepper to taste. Bake at 350 for 20 minutes, or until the eggs are cooked through and are no longer runny -- aside from the yolk. You'll happily savor this comforting morning pick-me-up. Topping this easy dish with some grated cheese might elevate it even closer to perfection.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Filed Under: Feast Your Eyes
Tags: baked eggs, baked eggs with cream and tarragon, BakedEggs, BakedEggsWithCreamAndTarragon, domesticated beast, DomesticatedBeast, eggs, fall, feast your eyes, FeastYourEyes, gouda life, GoudaLife, tarragon, tarragon baked eggs, TarragonBakedEggs, the gouda life, TheGoudaLife, winter

Chew on This

Royal Wedding Cake Details Revealed! - YumSugar

Make Your Own Pop Tarts - CHOW
Denny's Introduces a Maple Bacon Sundae - Eater
Whole Foods Opening Bars in Stores - USA Today
Rules Of Bar Etiquette -- For The Bartender - HuffPost Food

Reader comments (Page 1 of 1)

11-11-2009 @12:10PM Logan said... Made these this morning for my wife and I after reading this post. I used dill instead of tarragon and they turned out great. Keep an eye on them, cooking time may need to be adjusted down for runnier yolks. They looked runny but were a bit overdone. Overall awesome, delicious and super simple. They will probably replace fried eggs around here on a regular basis.
Reply