QueenB's Notes:
6 eggs Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
6 thin slices Canadian bacon Ask a question about this ingredient
6 spears asparagus, trimmed, tops only Ask a question about this ingredient
2 tablespoons freshly grated Parmesan cheese Ask a question about this ingredient
2 ounces grated Gouda cheese Ask a question about this ingredient
1 tablespoon finely chopped fresh tarragon Ask a question about this ingredient
6 sprigs fresh tarragon leaves Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
Melt butter.
Ask a question about this stepBrush ibutter onto nsides of each of six 4 oz. ramekins.
Ask a question about this stepSprinkle Parmesan cheese on bottom and sides to coat.
Ask a question about this stepPlace 1 slice Canadian bacon in each ramekin.
Ask a question about this stepPlace asparagus spear (cut to fit) in each ramekin.
Ask a question about this stepDivide Gouda cheese between each ramekin.
Ask a question about this stepSprinkle 1/2 teaspoon chopped tarragon into each ramekin.
Ask a question about this stepCrack 1 egg into each ramekin.
Ask a question about this stepPour 1 ounce heavy cream over eggs.
Ask a question about this stepTop with tarragon sprig.
Ask a question about this stepPour heavy cream equally over ramekins.
Ask a question about this stepSprinkle with a little salt and fresh ground pepper.
Ask a question about this stepPlace in 11X13 baking dish and pour boiling water 2/3 the way up the sides.
Ask a question about this stepBake at 350 for 15 minutes.
Ask a question about this stepRemove from water bath and serve.
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Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.