Eggs with Cream (Auckland Eggs)

Name: Eggs with Cream
Ingredients: 4 eggs; 100 g of fresh cream; 4 slices of breaded toast, brushed with butter or margarine; 1 tablespoon of Port wine; 2 tablespoons of grated Gruyère cheese; 20 g of butter; pepper; a pinch of salt

1
4 eggs
2
100 g of fresh cream
3
4 slices of breaded toast, brushed with butter or margarine
4
1 tablespoon of Port wine
5
2 tablespoons of grated Gruyère cheese
6
20 g of butter
7
pepper
8
a pinch of salt

Ingredients

1
4 eggs
2
100 g of fresh cream
3
4 slices of breaded toast, brushed with butter or margarine
4
1 tablespoon of Port wine
5
2 tablespoons of grated Gruyère cheese
6
20 g of butter
7
pepper
8
a pinch of salt

Directions

1
Let the toasted and seasoned bread stay in a warm place
2
Heat the butter in the pan and add the fresh cream and Port wine
3
Do not let it boil
4
Place the eggs one after another, and when the whites start to turn white, sprinkle with cheese and a pinch of salt
5
Cook the eggs, remove them with a slotted spoon or spatula
6
Deposit each egg on toast
7
Drizzle the sauce on top
8
Serve immediately.