Baked Egg And Soldiers

1. 1

   Preheat the oven to 175 C.

2. 2

   Chop up your onion and ham and anything else you feel like adding (tomatoes, leeks and bacon are also good choices).

3. 3

   Heat up a the oil in a medium skillet over medium heat. Once hot, throw the diced onion in first along with the chili flakes. Cook until the onions are soft, about 4 minutes. Add the ham and any other extra ingredients and fry for a further 1-2 minutes. Take off the heat and divide the mixture between 2 ramekins.

4. 4

   Crack an egg into each ramekin. Using a toothpick, lightly prick the yolk so that it's no longer whole (this will prevent the top of the yolk from shriveling up, which it will do sometimes).

5. 5

   Put the ramekins onto a baking sheet if you wish. Put the ramekins into the preheated oven and bake the eggs for about 13-15 minutes, keeping an eye on them. You want the white to be set but the yolk runny. If the white still looks transparent, put it back in the oven for a further minute.

6. 6

   Meanwhile, make your toast according to your preferred method. When the eggs are done, season liberally with salt and pepper, and dive in.

* Per serving · 4 servings · Values may vary.

No additional tips available.