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
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****