Creme de la Creme Egg: A Collection of Sweet Cadbury Creme Egg Posts

It's the most wonderful time of year, when Cadbury Creme Eggs proliferate in grocery and drugstores, like little sugarbombs waiting to be hatched in your mouth.

And to celebrate, I want to list a batch of my favorite posts (from my site and others) dedicated to the magical Creme Egg. You're welcome.

Interview with a Creme Egg: what goes on in that sweet little egghead? Find out here.

Cadbury Creme Egg Cupcakes: Photojournalism at its sweetest, by Megan Seling (also of Bake it in a Cake)

More Cadbury Creme Egg Cupcakes: From the devil's-food-cake mind of Peabody

Feeling frittery? Caramel Creme Egg Fritters by Peabody

Cadbury Creme Egg Snack Cakes: I can't believe it, but it's true.

Deep-fried Cadbury Creme Eggs, as seen on Blondie and Brownie.

Cadbury Creme Egg McFlurry, at British McDonald's...so bad, but so good.

Cadbury Creme Eggs Benedict: really, need I say more?

Cadbury Creme Deviled Eggs: devilishly delicious.

Finally, this isn't a link, but I want to tell you that I had a dream last night that Adam Richman of Man Vs. Food took on the Cool Hand Luke Egg Challenge, but with Cadbury Creme Eggs. It was a beautiful dream.

Want more? Learn more about la belle Creme Egg here.

Egg-stra Special: Cadbury Creme Eggs Benedict for Serious Eats

Eggs Benedict is like pleasure overload: savory little stacks of delicious excess, topped with a crowning glory of Hollandaise.

But could this brunch classic be recreated in a totally sweet form?

You bet your bottom silver dollar pancake. It's time to say hello to a new classic: Cadbury Creme Eggs Benedict. It combines all of the excess of the savory dish, but in completely sweet form, comprised of stacks made of doughnut, brownie, melty Creme Eggs (complete with oozing yolk!), and a topping of rich frosting, all accompanied by a mound of fried pound cake to give the effect of side potatoes.

It's a sweet egg-stravaganza.

• 2 Cadbury creme eggs
• 1 plain cake doughnut
• 1 brownie, the fudgier the better
• 1 large slice pound cake, cut into small cubes
• 1 tablespoon butter, such as Challenge Butter
• Red sugar sprinkles, to garnish

Prepare your plate. Slice your doughnut in half; place the halves, cut side up, side by side on your plate.

Cut your brownie in half, the way that you would slice a bagel (so that you have two fully sized but thin brownie pieces). Either cut or shape each piece into a circle so that it is slightly smaller in circumference than the doughnut halves. Place the circles on top of the doughnut halves.

Prepare the Creme Eggs. The idea here is to get them lightly melty, but not so much that the yolk oozes out. I found that the best way to do this was to either put them on a sheet of aluminum foil atop a baking sheet and put them in either a toaster oven on high or a preheated moderate oven for about a minute. As soon as the tops of the chocolate eggs starts to get a bit shiny, remove them from heat, and very carefully (so as to not puncture the chocolate and let the yolk ooze out) transfer each egg to the top of your two prepared brownie and doughnut stacks. Top with lightly melty frosting.

Sprinkle each finished stack with red sugar sprinkles; serve immediately.

For the full post and how-to, visit Serious Eats!