4 large Omega eggs
1 tbsp. sour cream (yoghurt works well too)
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
salt and pepper to taste
1 tbsp. butter
2 tbsp. cheese of choice (Parmigiano-Reggiano adds a nice complement to garlic)
1. Whisk together eggs, sour cream (or yoghurt) and garlic; add cilantro, salt and pepper.
2. Melt butter in a skillet over medium heat. Add in egg mixture and cook to preferred level of doneness (l like my eggs drier, some prefer moist – you pick!), stir constantly. Add cheese if using. Enjoy!
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch off the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
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