Flume's End

Nevada City, California

Specialty Recipe

Baked Eggs with Tarragon and Leeks

Ingredients

2 Tablespoons unsalted butter

3 to 4 large leeks (white and pale green parts only), coarsely chopped

1-1/2 cups Gruyere cheese, grated (about 6 ounces)

1/2 cup Parmesan cheese, freshly grated (about 2 ounces)

8 large eggs

2 cups whipping cream

3 Tablespoons dried, crumbled tarragon

ground pepper to taste

Preheat oven to 375 degrees. Butter or spray a 9 x 13-inch glass baking dish with non-stick cooking spray. Melt the unsalted butter in a frying pan or skillet over medium-high heat. Saute the leeks until tender. Spread in the bottom of the baking dish.

Mix cheeses in a bowl or plastic bag and spread all but 1/2 cup over the leeks in the baking dish. Whisk eggs, cream, tarragon, and pepper to blend. Pour into dish. Bake until top is golden brown and center is set, about 30 minutes. Sprinkle remaining 1/2 cup of cheese over casserole and bake until cheese and bake until cheese melts, about 5 minutes.

This can be prepared the night before. Cover with plastic wrap and refrigerate.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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