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Rich Butter Cream-Poached Eggs

deborah L.

"Rich and savory butter and cream-poached eggs, topped with a little shredded cheese, red pepper flakes, and scallions. So rich and filling (and very low-carb). No need for English muffins!"
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19 m servings 347 cals
Original recipe yields 2 servings (2 poached eggs)

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  • Prep

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  1. Heat heavy cream and butter in a small saucepan until barely simmering.
  2. Crack each egg into a small bowl.
  3. 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.
  4. Serve eggs and cream topped with scallions.

Nutrition Facts

Per Serving: 347 calories; 34.2 g fat; 2.6 g carbohydrates; 8.7 g protein; 287 mg cholesterol; 238 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 8
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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.

Oh so yummy! These are wonderful! Thanks for sharing!

Delicious and rich. I added crumbled bacon on the side.

I just made this and it is delicious. It’s my new favorite way to make eggs!

These eggs are a GAME CHANGER! Mine didn’t look pretty (although admittedly I didn’t try to make it look pretty) but I can assure you they tasted the exact opposite of what they looked like. OMN...

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...

These were INCREDIBLE. How is poaching eggs in cream instead of water not more common ?! Seriously!! It makes them soo good!!

It sounds odd, but it is very tasty. Will totally make it again