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Prep Time: Ready in 25 min
Carbohydrate Count: <1g per serving
_ eggs
_ tablespoons heavy cream
___ teaspoon salt
___ teaspoon pepper
_ tablespoon butter
1. Heat oven to 325° F. Butter four 6-oz. custard cups or large muffin cups. Place cups in 15 x 10 x 1-inch baking pan. Break 1 egg into each buttered cup. Add 1 tablespoon heavy cream to each. Sprinkle with salt and pepper; top with butter.
2. Bake at 325° F. for 12 to 15 minutes or until eggs are set.