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Fall

Creamy Egg "Souffle"

by:
September 16, 2009
4
1 Ratings
  • Serves 6
Author Notes

You can change up the herbs, veggies or proteins, very versatile recipe. —QueenB

What You'll Need
Ingredients
  • 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
Directions
  1. Melt butter.
  2. Brush ibutter onto nsides of each of six 4 oz. ramekins.
  3. Sprinkle Parmesan cheese on bottom and sides to coat.
  4. Place 1 slice Canadian bacon in each ramekin.
  5. Place asparagus spear (cut to fit) in each ramekin.
  6. Divide Gouda cheese between each ramekin.
  7. Sprinkle 1/2 teaspoon chopped tarragon into each ramekin.
  8. Crack 1 egg into each ramekin.
  9. Pour 1 ounce heavy cream over eggs.
  10. Top with tarragon sprig.
  11. Pour heavy cream equally over ramekins.
  12. Sprinkle with a little salt and fresh ground pepper.
  13. Place in 11X13 baking dish and pour boiling water 2/3 the way up the sides.
  14. Bake at 350 for 15 minutes.
  15. Remove from water bath and serve.
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