Title: Vermont Eggs Dropped in Cream
Categories: Egg Dairy
Yield: 3 Servings

1/2	c	Light cream
6		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 by: Sharon Stevens, May/94.

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