Ingredients:
2 eggs
1 tablespoon butter
1 teaspoon cheddar cheese, or any bother cheese of choice
1/4 teaspoon salt
1/4 teaspoon crushed black pepper
4/5 cloves roasted garlic, whole cloves
1/2 teaspoon fresh cilantro, for garnish
1/2 teaspoon fresh or dried chives, for garnish
4/5 Peruvian red baby peppers, you can find these at the olive bar in most grocery stores
Directions:
Preheat oven to 400 degrees.
Heat the skillet on medium heat and add the butter once it starts to melt shut off the burner.
In a small bowl mix together the heavy cream, cheddar cheese, salt & pepper then add to the skillet with the melting butter.
Carefully add the two eggs to the skillet.
Add your roasted garlic bulbs.
Bake for 3/4 minutes or until the whites are no longer runny and clear.
Garnish with the chives, cilantro & Peruvian Peppers.
Serve immediately in the skillet.
***If you want to make this in a bigger skillet that's awesome to, just triple the recipe making 6 eggs****
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