However this egg dish is something I grew up eating, often late at night when my dad got home from working on the railroad. I can still remember him clanking pans in the kitchen late at night with the smells of his cooking wafting up to my bedroom. I'd wander down and find myself bellied up to the table eating his late night meals.
I've been making these for my kids since they were little. We call them creamed eggs or heart attack on a plate.
Either way they are amazing especially with a piece of hot buttered toast dredged through the pan.
In a medium high skillet, melt a little bacon fat or butter or both, fry your fresh farm eggs and salt & pepper to your liking.
After about 1 minute add about 1/4 cup heavy cream (I know it sounds bad on so many levels) and bacon crumbles. Put a lid on the pan and simmer until desired doneness for your yolk. You can flip the egg if you like the yolk a little more firm.
Because it's already bad for you, you might as well eat it out of the pan like I do.