- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- 2 eggs
- 1 pinch salt and ground black pepper to taste
- 1 dash red pepper flakes
- 1 tablespoon shredded Cheddar cheese
- 1 tablespoon chopped scallions
- 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.
04/17/2018
recipepes.com
Rich Butter Cream-Poached Eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
