Makes: 2 servings
1 tablespoon butter
1 teaspoon garlic, minced
2 tablespoons herbs, minced (such as parsley, chives, and dill)
sea salt (to taste)
black pepper (to taste)
1. Preheat oven to 425 F. Butter the sides of 2 4-inch ramekins, and add 1/2 tablespoon butter to each. Divide the garlic and 1 tablespoon herbs between ramekins. Set both on a rimmed baking sheet and slide into oven, baking just until butter has melted.
2. Divide cauliflower between the ramekins. Crack two eggs each into ramekins, sprinkling each egg with sea salt and pepper, and slide back into the oven. Bake eggs until whites are set, roughly 7-10 minutes.
3. Set aside to cool briefly (about 3-5 minutes), finish with remaining herbs, and serve. (The eggs get very hot in the dish, so be extra careful when serving little ones.)