Boil eggs. In a medium saucepan, bring enough water to cover eggs to a rolling boil. Add eggs to water & boil 7½ mins. Remove eggs from pan and place in an ice bath.
Make the sauce. Melt butter in a skillet and add garlic. Next, add all seasonings and stir to combine. Add bone broth and increase heat to medium-high. Cook mixture for 6 minutes until reduced.
Pour sauce over eggs. Place eggs in a bowl then pour boil sauce over. Garnish with chopped parsley. Serve as-is or pair with crusty ciabatta bread or jasmine rice.