Vermont eggs dropped in cream
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Vermont eggs dropped in cream
  Eggs    Dairy    Creams  
Last updated 6/12/2012 12:57:35 AM. Recipe ID 20186. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Vermont eggs dropped in cream
 Categories: Eggs, Dairy
      Yield: 3 Servings
 
    1/2 c  Light cream
      6 ea Eggs
           Salt and pepper to taste
           Toast
 
  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 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 20186 (Apr 03, 2005)

[an error occurred while processing this directive]