Sort ingredients
nabil.boutaleb
QR Code
Listen
Pdf
Add the heavy cream, thyme sprigs, garlic, red pepper flakes, ¼ teaspoon salt and a few grinds of black pepper to an 8-inch nonstick skillet. Crack the eggs on top and season with ¼ teaspoon salt and a few grinds of black pepper. Bring to a simmer over medium-low heat and cook until the cream starts to caramelize around the edges and the egg whites are just set, 3 to 4 minutes. Remove the skillet from the heat and cover with a tight-fitting lid until the yolks are slightly firm but still a bit runny, about 1 minute. Use a spatula to remove the eggs to a plate; discard the thyme sprigs.