The winters are long here in the Pacific Northwest. Cold begins settling in around the end of October and lasts until as late as early June. This morning was a foggy, misty morning with a bit of hoarfrost clinging to the branches. As I write I am watching a quail peck at the hard ground for a little bite of food, which seems so scarce this time of year. I am thankful we don’t have to forage that way during the winter.
I recently purchased farm fresh eggs and fresh cream from a local market. I love eggs baked in fresh cream. If you are dairy intolerant, I’m not sure of a good substitute (so sorry). You could possibly try almond or rice milk, but I have not, so I’m not quite sure how the outcome would be. One reason this recipe works so well, is that the cream thickens as it bakes, so using a different milk might not work well. if you can tolerate dairy, and you enjoy soft-boiled eggs, I can almost guarantee you will love this recipe. Tarragon is one of the spices that works perfect with eggs. I picked up some fresh tarragon from a local market when we were in France a few months ago, and I try to use the spice as often as I can, it is one of my favorites.
French tarragon over creamed eggs might just be the easiest recipe I have on my blog. It works perfect if you have company, because you can bake them all at once. And they make a beautiful presentation in their individual ramekins. They taste very similar to soft-boiled eggs, but that bit of whole cream adds a delicious taste to the dish, so fresh and creamy. Another favorite egg recipe to try is prosciutto & kale quiche.
Even though it appears there is a large amount of cream in this recipe, there actually is a very small amount, making the calorie count not too bad; only 2 tablespoons of cream per ramekin making the dish 190 calories. That’s not too bad when you consider a cinnamon roll is almost 600 calories! Okay, a cinnamon roll sounds pretty good but remember we are eating clean this month! No sugar, no processed foods. I hope you are doing well on it if you are following eating clean for this month. I am so proud of my family. We have a group family text going and post our meals each day to show what we’ve been eating. It hasn’t been easy, especially for my youngest son who is not married and doesn’t do a lot of cooking on his own, but I have been very proud of how well he is maintaining eating clean, at least 10 days into it! They say if you can stick with something for at least 21 days it can become habit-forming. Eating clean would be a good habit for us all.
This recipe has been shared on the following blogs: WasteNotWantNot