* Exported from MasterCook *

Baked Eggs with Tarragon and Leeks

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Eggs-Omelettes-Quiche
Low Carb 5-10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons unsalted butter
3 large leeks -- coarsely chopped
white and pale green parts only
1 1/2 cups Gruyère cheese -- shredded
1/2 cup grated Parmesan cheese
8 Eggs
2 cups whipping cream
2 tablespoons fresh tarragon -- chopped
Ground pepper -- to taste

Preheat oven to 375°F-190°C Grease a 9" × 13" 230x330mm glass baking dish. In butter, sauté leeks until tender. Spread in bottom of baking dish. Mix cheese and spread all but 1/2 cup over the leeks. Whisk together eggs, cream, tarragon and pepper. Pour into dish. (At this point, dish can be refrigerated overnight). Bake for 30 minutes until top is golden brown and center is set. Sprinkle with remaining 1/2 cup cheese and return to oven until cheese melts.

Source:
"California Egg Commission"


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Per serving: 436 Calories (kcal); 39g Total Fat; (79% calories from fat); 15g Protein; 7g Carbohydrate; 306mg Cholesterol; 246mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates

NOTES : Flume's End * The Inn on Gold Run Creek * 317 South Pine * Nevada City, CA 95959 (916) 265-9665
Steve and Terrianne Straw frequently serve this sophisticated dish on their full breakfast buffet at their unique inn located on a picturesque hillside.

Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore
e-mail TONY@CARB-LITE.AU.COM
web site WWW.CARB-LITE.AU.COM

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0