Cream-fried eggs

Start with a dry pan. Add heavy cream and break the eggs straight into it; let them bubble and sit.

Let the cream's water evaporate until it breaks and leaves butterfat with a high concentration of milk solids and sugars, which brown like extra-browned butter.

Cook until the edges are deeply caramelized and the whites almost fully set. Season with salt at the end, or season the cream before adding the eggs so the crispy edges are salty.