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Cream-Fried Eggs

Source of Recipe

From "The Fresh Eggs Daily Cookbook" by Lisa Steele


Recipe Introduction

"Forget the butter, oil, or bacon grease next time you're frying eggs for breakfast. These eggs cooked in heavy cream will become your new beloved breakfast. I have discovered this method of cooking eggs a couple of years ago, and my world hasn't been the same since! It's a way to use up that last bit of heavy cream and results in eggs that are so creamy, light, and tender, you'll be blown away. Serve over toast or on their own. This is also a good method to keep in mind when you're out of butter."

List of Ingredients

â—¦ ½ cup heavy cream
â—¦ Kosher salt
â—¦ Freshly ground black pepper
â—¦ 4 eggs


Recipe

Pour the cream into a large skillet and swirl the pan to cover the bottom. Season with salt and pepper and turn the heat to medium-high. Warm the cream until bubbles start to form around the edges, about 1 minute.

Carefully crack the eggs into a small bowl and then slide into the cream. Continue to cook on medium-high. The cream will bubble, boil, and separate. That's okay—in fact, that's what you want. The liquid will evaporate, and the butter fats in the cream will begin to caramelize as the eggs cook. Turn down the heat, if necessary, to keep the cream from burning.

Cook until the whites are set but the yolks are still creamy and a little runny, about 5 minutes. Remove from the heat and slide the eggs onto plates. Season with salt and pepper.

Makes 2 servings