Got a bunch for brunch? Cream Eggs are scrumptious and easy to make. The classic version pairs mustard with tarragon, but see notes below for some of my other favorite flavor combinations—or create your own.
½ cup cream (I love Snowville)1-2 teaspoons Dijon mustard, or to taste1 dozen eggs¼ cup each (generous) parmiggiano reggiano and pecorino romano, grated1-2 tablespoons fresh tarragon, chopped fineunsalted buttersea salt and pepper
Heat oven to 350°. Butter the bottom of an oblong casserole dish. Add mustard to cream, and pour into dish. Break open eggs one at a time on top of cream, taking care to leave whole. Salt and pepper to taste. Distribute grated cheese. Check eggs after 15 minutes, and sprinkle with tarragon. Bake for a total of 20–25 minutes, or until eggs are set.
This dish opens itself up to other cream + cheese + herb combinations. Here are a few of my favorite:
Simply confirm your registered email address below and click "Reset Password." We will immediately email you a link back to the site where you can enter a new password for this account.
We've found your existing Cincinnati Magazine Insiders account. Please login below to complete the Facebook login process.
Copyright © 2013. All rights reserved.
In partnership with Marketron Interactive