Wash Lamb’s Quarters leaves, cut into bite-sized pieces and set aside.
In a deep soup pot, melt butter and sauté minced garlic. Add flour until it lightly browns, creating a roux, then quickly add in heavy cream and water. Season with salt and pepper to taste and bring to a boil. Allow to boil for 10 minutes.
In a small bowl, beat eggs.
After boiling for 10 minutes, stir in leaves and cover until it has wilted. Then stir in the beaten eggs. Serve once the egg has cooked through, approximately 1 minute.
Top with a dollop of sour cream mixed in and enjoy.