Swiss Eggs

• 2 T. butter
• 1 c. light cream
• 8 eggs
• 1 tsp. salt
• ½ tsp. pepper (opt.)
• Dash cayenne
• 4 T. saltine cracker crumbs

Melt butter in electric frying pan on medium heat (or in frying pan on stove). Add cream and heat till gently bubbly. Slip in eggs one at a time. Cover and cook till whites are almost firm, then sprinkle with salt, pepper and cracker crumbs. Cover and continue cooking until eggs reach desired doneness (this is the tricky part!). Plate, pour remaining sauce over eggs, and sprinkle with cayenne.