Ingredients19 m servings 347 cals
- 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 g fat; 2.6 g carbohydrates; 8.7 g protein; 287 mg cholesterol; 238 mg sodium. Full nutrition
ReviewsRead all reviews 9
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.
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!!