Kitchen Cadets: Ramekin eggs
A gastro-kid must be flexible to the reality of what's in the fridge, what's in the cupboard and how much dessert they're allowed to eat. But this eggy breakfast, lunch or dinner is flexible. Poaching an egg or two in a ramekin, on top of diced tomatoes, grated cheese and herbs from the garden, is an easy way to add a few favourite things to a healthy, simple dish. Ben, aged 11, pictured, says two eggs will be plenty for him, thanks. He's a dab hand at the cracking and delivers whole unbroken yolks into the ramekin. He grates the cheese, choosing a bitey, vintage cheddar over a milder version, and roughly tears the basil instead of slicing it. The unfussy flexibility of the dish gives way to the creativity of this young cook.
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- 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.