Creamy Egg "Souffle"

Directions

1. 1
   Melt butter.
2. 2
   Brush ibutter onto nsides of each of six 4 oz. ramekins.
3. 3
   Sprinkle Parmesan cheese on bottom and sides to coat.
4. 4
   Place 1 slice Canadian bacon in each ramekin.
5. 5
   Place asparagus spear (cut to fit) in each ramekin.
6. 6
   Divide Gouda cheese between each ramekin.
7. 7
   Sprinkle 1/2 teaspoon chopped tarragon into each ramekin.
8. 8
   Crack 1 egg into each ramekin.
9. 9
   Pour 1 ounce heavy cream over eggs.
10. 10
    Top with tarragon sprig.
11. 11
    Pour heavy cream equally over ramekins.
12. 12
    Sprinkle with a little salt and fresh ground pepper.
13. 13
    Place in 11X13 baking dish and pour boiling water 2/3 the way up the sides.
14. 14
    Bake at 350 for 15 minutes.
15. 15
    Remove from water bath and serve.