Published Saturday, 15 September, 2012 by Helen
It's great if you have a ramekin for this because it's just so much easier to make but if you don't have one then start by crafting a little bowl shape out of foil (make sure it's sturdy enough to hold the egg without any spillage). But seriously it's easier (and likely safer) to buy a ramekin, you can get really good ones from those m+s crème brûlée desserts.
butter the ramekin or foil and put a layer of cheese in the bottom.
then crack the egg in and put more cheese on top.
for a more complex meal you could add shredded ham and onions into the mix. Pesto is particularly good, if you have it then try putting a layer on top of the egg which should create a nice crispy pesto coating when cooked.
put your ramekin on a tray in the oven. If you're using the foil then really concentrate on securing it to the tray so it doesn't spill over.
cook the egg for about 12-15 minutes on 180c. Some eggs take longer than others though so keep an eye on it and if you're not sure then you can always stab it with a knife and find out.
when getting the egg out the ramekin will be incredibly hot so maybe take it out and let it cool down for a while.
then you can either eat it out of the ramekin or scoop/tip it out onto a plate.