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<RecipeList>
<Recipe recipeId="19018" locale="en">
<RecipeHeader>
<RecipeTitle>Christmas Eggs</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="313" quantity="12.0" unit="" comment="" defaultState="true" weightGram="50.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>12</IngredientQuantity>
<IngredientItem>eggs</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="268" quantity="1.0" unit="pint" comment="" defaultState="true" weightGram="480.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 pint</IngredientQuantity>
<IngredientItem>whipping cream</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Directions
1. Preheat oven to 350.
2. Butter a muffin tin (or skip this step if you have one of my favorite Demarle muffin pans and they will not stick at all!)
3. Crack one egg in each muffin hole.
4. Then open your carton of cream and pour maybe a couple of tablespoons on each one.
5. Keep pouring and try to give each egg an equal amount until the cream carton is empty.
6. Sprinkle a pinch of kosher salt on each one and then simply pop into the preheated oven.
7. Bake for about 12-15 minutes, depending on how soft you like the yolk.
8. Spoon out the eggs and be sure to spoon the cream over each one!!
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