Also known as Benedictine Eggs, many years ago Jay adapted a Julia Child recipe for his holiday eggs. Ever since, it's been a tradition for our brunches on Thanksgiving Day and Christmas Day. Start with mimosas, then serve these with bacon, coffeecake, and cappuccino!
 

Per person:
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 cream.