Eggs With Oysters Noel

• 4 large eggs
• Salt to taste, if desired
• Freshly ground pepper to taste
• 3 tablespoons butter
• 4 shucked oysters chopped very fine
• 4 tablespoons heavy cream whipped
• 1 teaspoon grated fresh horseradish
• 1 teaspoon lemon juice
• 18 teaspoon cayenne pepper
• 2 teaspoons toasted sesame seeds

1. Starting about half an inch from the top of each egg and using a serrated knife or a medium-size pair of pointed scissors, carefully cut around the small end of the egg.
2. Lift end of shell off and discard.
3. Empty the contents of the egg into a mixing bowl.
4. Reserve the shell.
5. Continue preparing the remainder of the eggs in this fashion.
6. Rinse the empty shells with hot water and drain carefully.
7. Remove the membrane.
8. When cool, arrange the shells, open end up, in egg cups.
9. Add salt and pepper to eggs and beat until well blended.
10. Place a skillet on the stove and add about 1/2 inch of water.
11. Bring the water to a simmer.
12. Place a smaller saucepan in the water and in it melt 1 tablespoon butter.
13. Add eggs and cook while gently stirring constantly all around the bottom and sides with a wire whisk.
14. When slightly thickened, add the remaining butter and blend well.
15. Remove from the heat.
16. Using a spoon, put equal amounts of scrambled eggs in the empty shells, filling them three-quarters full.
17. Spoon 1 chopped oyster into each shell.
18. Spoon equal portions of whipped cream mixed with horseradish, lemon juice and cayenne pepper over the oysters and cover tops with sesame seeds.
19. Mixture will protrude above the shell.
20. Serve immediately.

eggs, salt, freshly ground pepper, butter, oysters, heavy cream whipped, horseradish, lemon juice, cayenne pepper, sesame seeds

Taken from cooking.nytimes.com/recipes/1700 (may not work)