Heavy Cream Fried Eggs
Luxuriously rich fried eggs cooked in heavy cream that creates a golden, crispy bottom and ultra-creamy texture. This indulgent technique transforms ordinary fried eggs into restaurant-quality decadence.
Ingredients
- 1Large Eggs2 large eggs
- 2Heavy Cream1/4 cup heavy whipping cream
- 3Butter1 tablespoon unsalted butter
- 4SaltPinch of flaky sea salt
- 5Black PepperFreshly ground black pepper to taste
- 6Fresh Chives1-2 tablespoons fresh chives, chopped for garnish
- 7Red Pepper FlakesPinch of red pepper flakes (optional)
Instructions
- 1
Heat butter in a medium non-stick or cast iron skillet over medium heat until melted and foaming.
- 2
Pour the heavy cream into the pan and let it heat for about 30 seconds until it begins to gently bubble around the edges.
- 3
Carefully crack the eggs directly into the cream, spacing them apart so they don't touch.
- 4
Cook for 2-3 minutes without moving the eggs, allowing the cream to bubble and reduce around them.
- 5
The cream will start to caramelize on the bottom, creating a golden, crispy base while keeping the eggs creamy on top.
- 6
Continue cooking until the egg whites are set but the yolks remain runny, about 4-5 minutes total.
- 7
Season with flaky sea salt, freshly ground black pepper, and red pepper flakes if desired.
- 8
Garnish with fresh chives and serve immediately, spooning the reduced cream around the eggs. Perfect with crusty bread for dipping.
Helpful Links
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