Heat up two large nonstick skillets over medium-high heat.
In a mixing bowl, crack the eggs and whisk them until smooth. Gradually whisk in about 1 ½ tablespoons of sugar, followed by the heavy cream, until fully combined. Set this aside for now.
In one skillet, sprinkle the remaining sugar and let it sit undisturbed until it begins to caramelize. Toss in the apple slices along with a tablespoon of butter, stirring to coat the fruit evenly.
Pour the apple cognac over the apples, then add another tablespoon of heavy cream. Let the mixture come to a gentle boil, allowing the flavors to meld together.
