Vermont eggs dropped in cream
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Light cream |
| 6 | eaches | 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: Woman's Day Encyclopedia of Cookery, Volume 1, Vermont Section. Shared by: Sharon Stevens, May/94.
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