Serves 2, Cook 15 Min
- 1 tsp butter, melted
- 1 medium tomato, diced
- 40g ham, diced
- 1 tbs chopped fresh chives
- 4 large eggs, at room temperature
- 1 tsp parmesan cheese, finely grated, to serve
- 2 slices wholemeal sourdough bread (or gluten-free bread), toasted, to serve
- Salt & pepper, to taste
Preheat oven to 180°C and grease two 250ml ramekins with butter.
Divide tomato and ham between the ramekins and season with salt and pepper. Sprinkle over half the chives and crack two eggs into each ramekin. Bake for 15 minutes, or until the egg white is set and the yolk has a soft centre.
Season with salt and pepper, scatter over parmesan and remaining chives and serve with toast.