Little gem hearts turn sweet and tender when roasted, their edges blistering golden in the heat. This shelf holds just one ingredient, so dinner comes from the pantry: a whole heads split, crisped in butter, then topped with a fried egg and garlic oil. Quick, enough for two hungry people.

Serves 2. 20 minutes, 15 at the stove.

About 480 calories a serving, 6 g protein, 2 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F (220°C). Halve 4 little gem heads lengthwise, keeping the root ends intact so they stay together. Pat them dry and arrange them cut-side up on a sheet pan.
2. Rub 2 tablespoons of butter over the cut sides and season with salt and pepper. Roast for 12 to 15 minutes until the edges turn golden and the hearts soften; while they roast, slice 3 garlic cloves thin and warm them in 3 tablespoons of oil in a small pan over medium-low heat until fragrant, about 3 minutes, then turn off the heat.13 min
3. Remove the pan from the oven and push the lettuce to the sides. Add the remaining 2 tablespoons of butter to the center, crack 2 eggs into it, and return to the oven for 3 minutes until the whites set but the yolks stay runny.3 min
4. Transfer the lettuce halves and egg to plates, drizzle with the garlic oil (pour from high so you get both the oil and slices), and serve warm.

Note Swap fried eggs for a soft cheese like burrata or goat cheese if you prefer. Leftovers keep in a covered container for one day and reheat gently in a 300°F oven. Serve with crusty bread to soak the pan juices.