Ingredients
Scale
- 12 eggs
- 1 pint whipping cream
- Salt -I use kosher
Instructions
- Butter a muffin tin (or skip this step if you have one of my favorite Demarle muffin pans and they will not stick at all!)
- Crack one egg in each muffin hole. Then open your carton of cream and pour maybe a couple of tablespoons on each one. Keep pouring and try to give each egg an equal amount until the cream carton is empty. Sprinkle a pinch of kosher salt on each one and then simply pop into the preheated oven. Bake for about 12-15 minutes, depending on how soft you like the yolk. Mmmm-spoon out the eggs and be sure to spoon the cream over each one!!