Baked Cheesy Eggs With Leeks And Tarragon Recipes

CHEESY BAKED EGGS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter.
• Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic and a pinch of salt and pepper and saute just until wilted, 2 to 3 minutes. Remove from the heat and cool slightly.
• Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed lightly, golden brown and soft-set in the middle, 45 to 50 minutes. Cool slightly before slicing and serving warm.

CHEESY BAKED EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
• Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are completely set, about 1 hour.

EASY CHEESY BAKED EGGS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch pan.
• Cover the bottom of the prepared pan with 1/2 of the sharp Cheddar cheese.
• Mix together heavy cream, dry mustard, salt, and paprika in a bowl. Pour 1/2 of the mixture over the cheese in the prepared pan.
• Break eggs over the top, making sure not to break yolks. Cover with remaining cream mixture and top with remaining sharp Cheddar cheese.
• Bake in the preheated oven until eggs are set, about 20 minutes. Serve immediately.

CHEESY BAKED EGG TART WITH TARRAGON, TOMATO AND ZUCCHINI

Steps:

• Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Unroll dough on pan. Press out dough into 13x9-inch rectangle (do not separate into triangles); press perforations to seal.
• Arrange tomato and zucchini slices in single layer on top of dough. Top with all remaining ingredients except eggs. Break each egg into custard cup or saucer; slip onto cheese, spacing eggs evenly.
• Bake 12 to 14 minutes or until egg whites and yolks are firm, not runny. To serve, cut tart into 3 rows by 2 rows.

BAKED CHEESY EGGS WITH LEEKS AND TARRAGON

Steps:

• 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.

JELLIED EGGS WITH TARRAGON

Steps:

• Put the stock in a saucepan and sprinkle over the gelatin. Let sit 5 minutes to soften. Gently heat, stirring to dissolve. Remove from the heat and stir in the Cognac. Add salt and pepper, to taste. Cool. Pour the thinnest layer in the bottom of each of 4 ramekins. Refrigerate until sticky, but not completely set. Keep the remaining consomme mixture out.
• While you wait for the ramekins to set, put the eggs in a pot and pour in cold water to cover. Bring to a boil, uncovered. Turn off the heat, cover and set aside 8 minutes. Drain and rinse under cold water until cool. Peel and halve lengthwise.
• When the stock in the ramekins is more or less set, decoratively lay the tarragon leaves on top with their best side facing down. Set an egg half, yolk-side against the tarragon, on top in each. Pour over the remaining stock. Refrigerate until fully set.
• Turn the jelled eggs out onto plates and serve with a bit of rocket and buttered toast triangles.
• Stir together the beef, celery, carrot, leek, tomatoes, parsley, and egg whites in a large bowl. Pour the beef stock into a pot, season with salt and pepper, and whisk in the vegetable mixture. Heat, whisking slowly, until frothy, about 10 minutes. As soon as the stock reaches a simmer, stop stirring. In a few minutes, the white mixture will have formed a firm, nasty-looking "raft" on the surface. Make a vent in the raft large enough to get a small ladle through, and continue simmering 30 minutes.
• Line a strainer with cheesecloth and set over a bowl. Leaving the raft behind, ladle in the clarified consomme through the hole in the raft and let it strain through. Serve piping hot, with or without garnish.

CHEESY BAKED EGGS WITH ZUCCHINI

Steps:

• Preheat oven to 350 degrees F.
• Put the melted butter and zucchini slices in the bottom of a small casserole dish.
• Season with salt and pepper and crack the eggs on top.
• Sprinkle with the cheese.
• Bake until the eggs are set and the cheese is melted (15-20 minutes).
• Sprinkle with basil and serve immediately.