Preheat oven to 350F.
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 tbs 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.