Creamy Dal Tadka

STEP 1:

In a small, oven-safe ramekin, add the heavy cream, 1/2 teaspoon ghee, and a pinch of salt and pepper. Place under the broiler on the middle rack for 3 minutes. The ghee should melt, and the heavy cream should start to bubble and get brown bits on the top.

STEP 2:

As soon as the ramekin comes out of the oven, carefully crack in both eggs. The whites should start to cook immediately in the hot ramekin. Sprinkle on the minced garlic, and chopped rosemary, and season with an additional pinch of salt and pepper.

STEP 3:

Place the ramekin back in the oven on the middle rack to broil for another 4-7 minutes, or until the whites are completely set.

STEP 4:

In a small bowl, toss together the cherry tomatoes, minced red onion, and salt and pepper to taste. Set aside.

STEP 5:

Heat the remaining ghee in a skillet or frying pan over medium heat, and place the bread in the hot ghee. Toast until golden brown on each side.

STEP 6:

Once the eggs come out of the oven, drizzle them with hot honey. Serve immediately with the toasted bread and seasoned tomatoes.