Breakfast

Baked eggs with cream and tarragon

Name: Baked eggs with cream and tarragon
Total time: 20 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 Eggs; 2½ fl oz Heavy cream; 1 oz Gruyere; ¼ oz Butter; Fresh tarragon, a few leaves; Sea salt, to taste; Black pepper, to taste

Baked in a water bath rather than straight on the oven shelf, which is the only way the white sets before the yolk does.

2gnet carbs

38gfat

17gprotein

420kcal

Per serving20 minServes 2

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Ingredients

For the whole dish · serves 2

Eggs4
Heavy cream2½ fl oz
Gruyere1 oz
Butter¼ oz
Fresh tarragona few leaves
Sea saltto taste
Black pepperto taste

Method

6 steps · 20 minutes

Butter the ramekins properly, sides included, and warm the cream before it goes in. Cold cream adds five minutes and overcooks the yolk.
A spoonful of cream in the bottom first, then the eggs, then the rest of the cream over the top.
Sit the ramekins in a roasting pan and pour hot water around them to come halfway up. This is not optional.
Grate the gruyere over and bake at 350F for 12 minutes.
Take them out when the whites are just set and the yolks still wobble. They carry on cooking in the hot dish for a minute or two.
Tarragon torn over at the table. Baked in, it tastes of hay.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.