Baked Eggs Lorraine

• 4 eggs
• 4 slices bacon
• butter
• 2 thin

Poach bacon in boiling water for 5 minutes. Drain and dry. Dice and sauté in butter until golden. Place diced bacon in the bottom of 4 individual baking dishes. Cover bacon with a layer of diced cheese. Break 1 egg into each dish; season to taste with salt and pepper and cover with cream. Bake in a moderately hot oven (