Creamy Egg "Souffle"
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Author Notes: You can change up the herbs, veggies or proteins, very versatile recipe. - QueenB
Serves 6
- 6 eggs
- 1 cup heavy cream
- 6 thin slices Canadian bacon
- 6 spears asparagus, trimmed, tops only
- 2 tablespoons freshly grated Parmesan cheese
- 2 ounces grated Gouda cheese
- 1 tablespoon finely chopped fresh tarragon
- 6 sprigs fresh tarragon leaves
- 2 tablespoons unsalted butter
- Melt butter.
- Brush ibutter onto nsides of each of six 4 oz. ramekins.
- Sprinkle Parmesan cheese on bottom and sides to coat.
- Place 1 slice Canadian bacon in each ramekin.
- Place asparagus spear (cut to fit) in each ramekin.
- Divide Gouda cheese between each ramekin.
- Sprinkle 1/2 teaspoon chopped tarragon into each ramekin.
- Crack 1 egg into each ramekin.
- Pour 1 ounce heavy cream over eggs.
- Top with tarragon sprig.
- Pour heavy cream equally over ramekins.
- Sprinkle with a little salt and fresh ground pepper.
- Place in 11X13 baking dish and pour boiling water 2/3 the way up the sides.
- Bake at 350 for 15 minutes.
- Remove from water bath and serve.
- This recipe was entered in the contest for Your Best Brunch Eggs
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