I first shared my method of frying eggs in cream a few years ago in my first cookbook (The Fresh Eggs Daily Cookbook, 2022). It’s the perfect way to use up that last bit of heavy cream and results in eggs that are so creamy and light you’ll be blown away.
It was one of the most popular recipes from that cookbook, and was even mentioned in The New York Times by J. Kenji Lopez-Alt!
Since then, I've made endless variations of the basic recipe with fresh herbs, olives, Romesco sauce, and chili crisp. But I think my favorite is this version with pesto - either store bought or homemade pesto.
Perfect just in time for St. Patrick's Day!
(scroll down for the printable recipe)
Cream Fried Eggs with Basil Pesto and Parmesan
Makes 2 servings.
Into a medium skillet, pour in enough heavy cream to just cover the bottom of the pan (1/2 cup usually does it).
I like to use my enameled cast iron skillet for eggs, but because you're using the cream, the eggs won't stick even if you use stainless steel or cast iron.
Season with salt and pepper and turn on the heat to medium-high to warm the cream just until bubbles start to form around the edges.
Once the cream is bubbling, carefully crack the eggs into the pan and continue to cook. The cream will continue to bubble and eventually begin to separate and then caramelize as the eggs cook. Turn the heat down, if necessary, to keep the cream from burning.
Cook until the whites are just set, but the yolks are still creamy and a bit runny, about 5 or 6 minutes.
Remove from the heat. Season to taste with additional salt and pepper. Grate some Parmesan cheese over the top and garnish with a few basil leaves.
Serve your cream fried eggs over toast or on their own.
©2025 Coop to Kitchen by cookbook author and certified Le Cordon Bleu recipe developer Lisa Steele. All rights reserved.
