Vermont Eggs Dropped In Cream Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Light cream,
6 each: Eggs,
Salt and pepper to taste,
Toast,
Directions:
Pour cream into a skillet large enough to hold 6 eggs. heat cream,
and drop in eggs carefully. Sprinkle eggs with salt and pepper. Cook
slowly over low heat until eggs are set. Serve on toast. Makes 3-6
servings. Origin: Womans Day Encyclopedia of Cookery, Volume 1,
Vermont Section. Shared by: Sharon Stevens, May/94.
Source from luhu.jp
and drop in eggs carefully. Sprinkle eggs with salt and pepper. Cook
slowly over low heat until eggs are set. Serve on toast. Makes 3-6
servings. Origin: Womans Day Encyclopedia of Cookery, Volume 1,
Vermont Section. Shared by: Sharon Stevens, May/94.
Source from luhu.jp