Preheat oven to 350 deg.
Butter the insides of 6 muffin cups in a large muffin
tin. Cook bacon until most of the fat is rendered out
but bacon is still limp. Place 1 slice each into the
bottom of the buttered muffin cups (curl around so
that bottom is completely covered. Crack 1 egg into
each muffin cup. Sprinkle with salt and pepper. Dot
with butter. Place 1 tb each of Dry Sherry and Light
cream into each muffin cup. Bake in 350 deg. oven 10
to 15 minutes or until egg is of desired doneness.
Serve on halves of English muffins.
