Ingredients:
3 eggs
1 tablespoon cream
Chopped thyme (or whatever herb you prefer)
Salt and pepper, to taste
Butter, for the pan


1. Choose the smallest saucepan or sauté pan you have. It should be heavy, with a good solid bottom to evenly distribute heat.

2. Before you beat your eggs, heat your small pan over low heat, and add a small knob (about a teaspoon) of butter. Let it melt.

3. Crack eggs into a small bowl.

4. Beat the eggs thoroughly. Add cream and eggs and whisk together.

4. Pour in your eggs, and make sure the heat is still very, very low.

5. Cook eggs for about 15 minutes. The more frequently you stir the eggs, the more custardy they will be. If stirred constantly they will turn out more like a creamy pudding.

6. When almost done, the eggs will get much thicker, but still be creamy.

7. When the eggs are dry and cooked enough for your taste, season lightly with salt and pepper, and top with fresh thyme.


Makes 1 large serving or 2 smaller servings. Enjoy!

Source: The Kitchn