Ingredients19 m servings 347
- Heat heavy cream and butter in a small saucepan until barely simmering.
- Crack each egg into a small bowl.
- Slide one egg at a time into the heated cream mixture. Sprinkle salt, pepper, and red pepper flakes on top. Cover and cook over low heat until white begins to set, about 2 minutes. Uncover and add shredded Cheddar cheese. Recover and cook until yolk is desired doneness, about 2 minutes more.
- Serve eggs and cream topped with scallions.
Per Serving: 347 calories; 34.2 2.6 8.7 287 238 Full nutrition
ReviewsRead all reviews 12
This was so good. Paired it with a Keto garlic cheddar biscuit dipped into the creamy sauce and soft yolk just delicious and felt like I was being so bad. Yummm !
I've made this twice now, and it is so delicious. Definitely a new way for me to enjoy my eggs. The first time I made it exactly as written and I found it to be a little too soupy for my likin...
Oh my! These eggs are smooth and creamy and perfect! The cooking method and times are exactly right for my taste. I didn't drink the leftover butter cream in the pan...but I wanted to.
Very very rich! Although I wouldn't put this egg dish on an ongoing breakfast routine because of the heavyness,I will definitely make this every once in awhile for a change of pace while eating ...
This was absolutely delicious and it was gone before I could take a picture lol