Saffron Crème Eggs

  • 2 cups heavy cream
  • 1/8 teaspoon saffron
  • 1/2 cup sharp cheddar cheese
  • 1/2 teaspoon seasoning salt
  • 1/4 cup butter (sweet cream)
  • 1/2 teaspoon white pepper
  • 1/4 cup pecans
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 12 eggs
  • 1/2 teaspoon cinnamon

Heat cream and butter to make a base sauce and add cheese. Let thicken. Add seasonings, blend, then place eggs gently into sauce. Cook until desired doneness.

  • Yields: 6 to 12 servings
  • Preparation Time: 15 minutes

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