Cream Poached Eggs Recipe
Makes 2 servings | Gluten free
½ c. heavy cream
Salt and pepper
1-2 slices rye toast
- Heat cream in a small shallow skillet until you just start to see a few bubbles. Do this slowly so you don’t burn the cream.
- Gently crack your eggs and slide them into the cream, taking care not to break the yolks. If cooking more than two eggs you will probably need to do this in batches.
- Sprinkle with salt and pepper, cover the pan with a lid and cook over low heat 4-5 minutes.
- Serve the eggs and 1-2 Tbsp of the cream over a slice of rye toast. A sprinkling of fresh parsley or dill is a delicious finishing touch.