Baked Eggs in Cream

½       cup heavy cream

4        large eggs

          Kosher salt

          Cayenne pepper

          Freshly ground nutmeg

¼       cup shredded Manchego cheese

1        small green onion, thinly sliced

          Crusty bread for serving, optional

Nutritional information per serving

Calories 200 (81% from fat) / carb. 1g / pro. 8g / fat 17g / sat. fat 10g /
chol. 233mg / sod. 277mg / calc. 97mg / fiber 0g

Put heavy cream into a small saucepan set over medium heat. Reduce by half, stirring constantly. Cool to room temperature.

Crack 1 egg into one, 4-ounce ramekin. Repeat with
remaining eggs. Sprinkle each egg with a small pinch of salt.

Put 1 tablespoon of the reduced heavy cream on top of the egg in each ramekin. Sprinkle each with a small pinch of cayenne, freshly ground nutmeg, 1 tablespoon of the shredded cheese and an even amount of scallion.

Cover each ramekin with a piece of aluminum foil. Put the 4 ramekins on the tray inside the steamer. Secure lid.

Select Manual, set timer for 12 minutes and press Start.
Once timer expires, remove lid and let ramekins rest on the tray inside the steamer for 1 minute.

Remove foil and serve immediately, with a slice of crusty bread
if desired.