Baked Eggs with Beans, Mushrooms, and Tarragon Crème Fraîche
Elevate your breakfast or brunch with this delectable dish of baked eggs nestled amidst a flavorful tapestry of hearty beans, earthy mushrooms, and a luscious tarragon crème fraîche sauce.
Ingredients:
* 12 large eggs
* 1 can (15 ounces) black beans, rinsed and drained
* 1 can (10 ounces) cannellini beans, rinsed and drained
* 1 cup sliced cremini mushrooms
* 1/2 cup chopped onion
* 1/2 cup chopped red bell pepper
* 1/4 cup chopped fresh tarragon
* 1 cup heavy cream
* 1/4 cup crème fraîche
* 1/2 cup grated Parmesan cheese
* Salt and freshly ground black pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Grease a 12-cup muffin tin or individual ramekins.
3. In a large skillet, sauté the mushrooms, onion, and red bell pepper until softened.
4. Stir in the beans, tarragon, and a generous amount of salt and pepper.
5. Divide the bean mixture evenly among the muffin cups or ramekins.
6. In a medium bowl, whisk together the heavy cream, crème fraîche, Parmesan cheese, and a pinch of salt and pepper.
7. Carefully crack an egg into each muffin cup or ramekin, making sure the yolk remains intact.
8. Pour the crème fraîche mixture over the eggs, filling each cup or ramekin to about 3/4 full.
9. Bake for 20-25 minutes, or until the eggs are set and the sauce is bubbly.
10. Serve immediately with crusty bread or toasted English muffins.
Tips:
* For a vegetarian version, replace the beans with roasted vegetables or sautéed spinach.
* Add a pinch of smoked paprika or cayenne pepper to the bean mixture for a smoky flavor.
* Top with fresh herbs such as chives, parsley, or thyme before serving.
* These baked eggs can be made ahead of time and reheated in the oven when ready to serve.