Eggs Benedict - cooking recipe

Ingredients

12 slices ham
12 slices swiss cheese
12 eggs
1 cup heavy whipping cream
1/3 cup grated parmesan cheese

Preparation

Fold ham slices in half; set side by side in a 9x13 pan.
Fold Swiss slices in half, layering on top of the ham to form a \"nest\".
Break eggs over the Swiss.
I usually break the yoke after it's in the pan so there's not a large clump of yoke.
Pour cream over the eggs.
Sprinkle with parmesan cheese.
Bake uncovered for 20-25 minutes at 375\u00b0F or until eggs reach desired doneness.
Let stand for 5 minutes.
Is usually served with English muffins but we're watching our carbs!