Baked Egg and Soldiers

Preheat the oven to 175 C.

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

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.

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).

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.

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