Title: Eggs ardennaise
 Categories: Eggs
      Yield: 8 Servings
 
           Flour
      8    Eggs
           Salt & white pepper to taste
    1/4 c  Whipping cream, whipped
      1 c  Grated Parmesan cheese
      2 tb Butter
           Vegetable oil
 
  Fill a large cake pan with flour and level the top.  Separate the
  eggs, dropping the whites into a large mixing bowl and leaving each
  yolk in an eggshell half.  Place each eggshell half upright in the
  pan of flour. Add salt and pepper to the egg whites and beat until
  the stiff peak stage is reached.  Fold in the whipped cream, then
  fold in the cheese. Grease a deep ovenproof platter or a shallow
  baking dish with the butter. Turn the egg white mixture into the
  platter and level the top. Make eight evenly spaced indentations with
  the oiled base of a round soup spoon. Slide one of the egg yolks into
  each indentation. Sprinkle with salt and cover the platter with a
  tent of aluminum foil.  Bake in a preheated 350 degree oven for 15
  minutes or until the egg yolks are set.  Remove the foil and bake
  until the egg white mixture is lightly browned.