Nonstick cooking spray, optional
'teaspoon minced shallot
tablespoons plus 2 teaspoons butter, divided
cup whipping cream
teaspoons minced fresh tarragon
eggs Vt cup shredded Gruyere cheese
tablespoons fresh bread crumbs
1. Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4. full with water; bring to a boil 2. Meanwhile, cook the shallot in 2 tablespoons of butter in a saucepan over medium-low heat until softened. Stir in the flour until blended and slightly cooked, 1 minute. Stir in the milk and cream. Heat to boiling, stirring constantly, then boil and stir 1 minute. Stir In the salt. Remove from the heat; strain the sauce through a fine mesh strainer and stir In the tarragon. Cover; set aside. 3. Heat the oven to 375 degrees. • 4. Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour Into the water; repeat with the second egg. Cook until the whites are barely set, about 1 1/2 minutes, then remove them gently using a slotted spatula to a small buttered ramekin. Repeat with the remaining 2 eggs. 5. Divide the tarragon sauce between the ramekins, spooning over the eggs, then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly, 5 to 10 minutes.