Egg Benedict Souffles - cooking recipe

Ingredients

8 eggs,
1/2 c. heavy cream
1 c. finely chopped ham
shredded Swiss cheese
dash salt
Hollandaise Sauce (recipe follows)

Preparation

Beat together eggs, heavy cream.
Add ham and cheese, plus dash salt.
Spoon into 6 or 7 well buttered custard cups; place in pan filled with hot water.
Bake at 275\u00b0 for 35 to 45 minutes or until set.
Prepare a Hollandaise Sauce.