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