Mustard & Tarragon Baked Eggs

1/3 c. cream

Dijon mustard

Butter

8-10 eggs

Salt and pepper

1 T. fresh tarragon, minced, or 1 t. dried tarragon

1/2 c. grated Parmesan, Romano, or asiago cheese

Preheat oven to 350 degrees.

Measure out the cream and add Dijon mustard to taste. 

Butter the bottom of a casserole and pour in the cream mixture.

Crack the eggs on top of the cream, being careful not to break the yolks.

Lightly salt and pepper. If using dried tarragon, sprinkle it on now. Spread the grated cheese over the eggs. 

Bake for 20-25 minutes until the eggs are set. Check after 15 minutes and turn the casserole to achieve even baking, if necessary.

If using fresh tarragon, sprinkle it on during the last few minutes of baking, or use it as a garnish.

Serves 4.

Adapted from The Tassajara Recipe Book: Favorites of the Guest Season, p. 27.