Christmas Eggs

When I stumbled across this recipe on sisterscafe.blogspot.com I thought what could be so great about these eggs. I was intrigued enough to try it Christmas morning and we were pleasantly surprised. These babies aren't healthy but they are every bit delicious. Just give 'em a try. They are being added to the Rasmussen family Christmas morning breakfast tradition. They are super easy to make and you'll want to lick your plate, just be prepared. See my tips below.

Christmas Eggs

12 eggs

1 pint whipping cream

Salt -I use kosher

Preheat oven to 350

Butter a muffin tin.

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. Spoon out the eggs and be sure to spoon the cream over each one!!

Tips
I made 4 eggs. I sprayed (Pam) 4 cups of my muffin tin and cracked an egg in each one. I filled each cup to the rim with whipping cream and didn't salt them because the hubs isn't into salt at all. I baked them the full amount of time but if you wanted a softer or runny yolk you could definitely pull that off by shortening the baking time. Remember when you dish the eggs up to spoon the cream left in each cup over the eggs. You could probably whip these before you put them in the muffin tin and they would be more scrambled egg style if you aren't into whole yolks.