2 jumbo eggs plus one yolk
1 teaspoon butter, melted
1 Tablespoon Benedictine liqueur (a touch more if you wish, taste first)
1 Tablespoon heavy cream
Whip eggs, melted butter and Benedictine in mixing
bowl with electric mixer thoroughly, until foamy.
Lightly butter heavy skillet (we use cast iron)
and cook eggs over low heat, stirring and scraping constantly until the eggs are
just a little dryer consistency than a lumpy custard.
Remove to warm serving bowl and stir in the heavy