A delightful twist on classic basted eggs, this recipe incorporates a touch of cream for a rich and velvety finish.
Melt the butter in a non-stick skillet over medium heat.
Ensure the butter coats the skillet evenly to prevent sticking.
Crack the eggs into the skillet, spacing them evenly.
Crack the eggs gently to keep the yolks intact.
Season the eggs with a pinch of salt and pepper.
Adjust the seasoning to your taste preference.
Drizzle the cream around the eggs and add the water.
The cream adds richness while the water creates steam for cooking.
Cover the skillet with a lid and let the eggs steam until the whites are set and the yolks reach your desired doneness.
For runny yolks, steam for a shorter time; for firmer yolks, steam longer.
Serve the eggs warm with your favorite sides.
Garnish with fresh herbs for an extra touch of flavor.
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