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My review
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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Ingredients
19 m servings 347 calsOriginal recipe yields 2 servings (2 poached eggs)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 347 calories; 34.2 g fat; 2.6 g carbohydrates; 8.7 g protein; 287 mg cholesterol; 238 mg sodium. Full nutrition
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Reviews
Read all reviews 9Most helpful
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1/5/2017
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.
1/22/2018
I just made this and it is delicious. It’s my new favorite way to make eggs!
10/30/2017
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...
10/28/2017
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...
10/27/2017
These were INCREDIBLE. How is poaching eggs in cream instead of water not more common ?! Seriously!! It makes them soo good!!