Eggs with Artichoke, Tarragon, and Parmesan

Ingredients

• 14 g (1 tablespoon)butter
• 15 ml (1 tablespoon)olive oil
• ½ mediumred onion, thinly sliced
• 240 ml (1 cup)cooked artichoke hearts, cut into small pieces (the recipe specifies a 390 g/13.75 oz can)
• 15 ml (1 tablespoon), plus a little extra for sprinklingfresh tarragon, minced
• 7 largeeggs
• 120 ml (½ cup)half-and-half
• 50 g (½ cup)Parmesan cheese, grated
• ¼ teaspoonkosher salt
• ¼ teaspoonblack pepper, freshly ground

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare the dish

   Butter a 23 × 23 cm (9 × 9 inch) baking dish, or use another dish that is not too large.

3. 3

   Soften the onion

   Warm the olive oil in a large non-stick frying pan. Add the sliced onion and cook, stirring occasionally, for about 5 minutes, until it begins to soften.

4. 4

   Cook the artichokes

   Add the artichoke hearts and tarragon. Cook for 5 minutes, until the artichokes are soft and fragrant.

5. 5

   Whisk the eggs

   While the vegetables cook, whisk the eggs with the half-and-half, salt and pepper.

6. 6

   Combine the mixtures

   Add the vegetables to the egg mixture and stir thoroughly.

7. 7

   Fill the dish

   Pour the mixture into the buttered baking dish and put it in the oven.

8. 8

   Bake until golden

   Bake for 25–30 minutes, until the edges of the casserole are golden.

9. 9

   Rest and serve

   Leave it to cool for 5 minutes, then cut it into small squares and serve.

What is an artichoke egg casserole?

This is an American-style baked egg dish, with the mixture of eggs, dairy and vegetables setting into a sliceable casserole. It shares the ease of a breakfast omelette but is cooked in the oven rather than folded in a pan.

Artichokes bring a tender, slightly sweet savouriness, while tarragon adds a fresh anise-like note and Parmesan gives the eggs a salty, savoury edge. Baking the mixture together makes it suitable for serving in squares at breakfast or brunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 303 calories, 17g protein, 7g carbs, 23g fat.

The eggs and Parmesan provide most of the protein, while the eggs, half-and-half, butter and olive oil contribute most of the fat. The small amount of carbohydrate comes mainly from the onion and artichokes. Serve a square with salad or other vegetables for a more balanced plate.

Choosing the artichokes

Canned artichokes: the recipe uses cooked artichoke hearts, cut into small pieces. Drain them well before adding so excess liquid does not loosen the egg mixture.

Fresh tarragon: mince it finely so its flavour is distributed through the casserole. Keep a little extra aside for the suggested sprinkle before serving.

Build flavour in the pan

Onion first: cooking the sliced onion in olive oil for about 5 minutes softens it before it goes into the eggs. Stir occasionally so it cooks evenly.

Artichokes next: give them the full 5 minutes with the tarragon, as directed, until they are soft and fragrant. This lets the herb mingle with the vegetables before baking.

Get the egg mixture right

Whisk together: combine the eggs, half-and-half, salt and pepper while the vegetables are cooking. A thorough whisk helps the seasonings spread through the mixture.

Fold in the vegetables: stir the cooked onion and artichokes into the eggs before pouring everything into the dish. This gives the pieces a chance to distribute through the casserole.

Check for doneness

Look at the edges: the recipe’s cue is a golden edge after 25–30 minutes at 200°C (400°F). Begin checking at the shorter end of that range.

Allow a short rest: leave the casserole to cool for 5 minutes before cutting. This helps it settle enough to serve in squares.

Serve it for brunch

Cut the casserole into small squares as directed, and serve warm. A green salad or sliced tomatoes make a fresh contrast to the rich eggs and Parmesan.

For a fuller breakfast spread, add toast or roasted potatoes alongside it. Keep extra tarragon for sprinkling over the portions if desired.

Recipe notes & tips

• Drain the artichoke hearts well before cutting them into small pieces.
• Use a non-stick frying pan to soften the onion and cook the artichokes.
• Whisk the eggs, half-and-half and seasonings while the vegetables cook.
• Butter the baking dish thoroughly to make serving easier.
• Start checking the casserole at 25 minutes, using golden edges as the recipe’s visual cue.
• Let the casserole rest for 5 minutes before cutting it into squares.

Variations

• Extra herbs: add a little more minced tarragon for a more pronounced herbal flavour.
• Fresh garnish: sprinkle the reserved tarragon over the casserole just before serving.
• Cheesier top: add a little of the measured Parmesan over the surface before baking.
• Peppery finish: grind a little extra black pepper over each serving.
• Brunch plate: serve with sliced tomatoes or a green salad alongside.

Common mistakes to avoid

• Wet artichokes: drain them well before adding so their liquid does not dilute the egg mixture.
• Large artichoke pieces: cut the hearts into small pieces as directed for easier serving.
• Undercooked onion: give it about 5 minutes in the pan, until it starts to soften.
• Rushed vegetables: cook the artichokes with the tarragon for 5 minutes until soft and fragrant.
• Overbaking: check from 25 minutes and use golden edges as the stated cue.
• Cutting too soon: allow the casserole to cool for 5 minutes before portioning.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat portions in the oven or microwave until hot throughout.

Frequently asked questions