- 1 golden shallot, finely chopped
- 1 medium-sized tomato, diced to 5mm pieces
- 4 basil leaves, thinly sliced
- ¼ cup grated cheddar
- 4 free-range eggs
- Serves 2
Divide shallot, tomato, basil and grated cheese between the ramekins, then crack two eggs into each ramekin. Season with salt and pepper, to taste. Place ramekins in a saucepan and pour about 100 millilitres of water into the saucepan, being careful not to get water in the eggs. Cover saucepan with a lid and cook on a medium heat for 10 minutes, until whites are cooked and yolks still runny. Remove ramekins and serve. Serve with crispy free-range bacon on the side for breakfast, if desired.