Recipe

Creamy Egg "Souffle"

Creamy Egg "Souffle"
  • This recipe was entered in the contest for Your Best Brunch Eggs
  • Chef

    QueenB's Notes:

    You can change up the herbs, veggies or proteins, very versatile recipe.

Serves 6

  1. Melt butter.

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  2. Brush ibutter onto nsides of each of six 4 oz. ramekins.

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  3. Sprinkle Parmesan cheese on bottom and sides to coat.

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  4. Place 1 slice Canadian bacon in each ramekin.

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  5. Place asparagus spear (cut to fit) in each ramekin.

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  6. Divide Gouda cheese between each ramekin.

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  7. Sprinkle 1/2 teaspoon chopped tarragon into each ramekin.

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  8. Crack 1 egg into each ramekin.

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  9. Pour 1 ounce heavy cream over eggs.

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  10. Top with tarragon sprig.

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  11. Pour heavy cream equally over ramekins.

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  12. Sprinkle with a little salt and fresh ground pepper.

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  13. Place in 11X13 baking dish and pour boiling water 2/3 the way up the sides.

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  14. Bake at 350 for 15 minutes.

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  15. Remove from water bath and serve.

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