Baked Eggs (on the egg) with Garlic and Pecorino Romano

I was inspired to do this after having a similar dish at a restaurant in Miami recently.  It was a wood-fired egg dish with gruyere and cream.  Pretty amazing.  I set out to recreate it, didn't have gruyere on hand.  So I switched it up a little.  Cracked three eggs into a small dish, threw in some chopped garlic, topped it with a few slices of pecorino romano, then sprinkled it with kosher salt and cracked pepper.  I set the BGE at 400 and put it in for around 15-20 minutes.  It was overcooked.  Definitely didn't have the silky texture of the one at the restaurant.  But the good news is the flavors were amazing, and I thermapened the whole thing, so I know much better where to pull it now (I'm thinking around 145).  Anyway, I'll keep at it until I perfect it, but here's a pice (served with roasted kale and a grilled avocado)...