16 large eggs
1 pint (2 cups) heavy cream
8 ounces Cabot Garlic & Herb Cheddar or Cabot Extra Sharp Cheddar, grated (about 2 cups)
1 tablespoon minced fresh garlic
2 teaspoons chopped fresh thyme
1 teaspoon mild paprika
1 teaspoon salt
½ teaspoon ground white pepper
PREHEAT oven to 250ºF. Use egg topper, exacto knife or sharp knife to remove tops of shells from eggs.
EMPTY 8 eggs into blender and empty remaining 8 eggs into small bowl, setting aside in refrigerator for another use. Set empty shells upright in both halves of one open egg carton.
ADD cream, cheese, garlic, thyme, paprika, salt and pepper; blend until smooth. Pour some of mixture into each shell.
PLACE carton with filled shells in large shallow baking dish; add enough boiling water to come halfway up sides of shells.
BAKE for 30 to 40 minutes, or until toothpick inserted in center comes out clean. Serve in egg cups with demitasse spoons.
Recipe courtesy of Chef Jeffrey Weiss.