Breakfast eggs en cocotte

Now, who doesn’t feel the need for an all day breakfast sometimes? It can still be a healthy dish when done the right way. So try Sally Bee's breakfast eggs en cocotte and eat healthily for your heart!

Serves: 4

Recipe:

1-tablespoon olive oil½ medium onion, finely diced1 clove garlic, crushed3 large tomatoes (about 300g) peeled, seeded and chopped1 teaspoon olive oilBlack pepper to season4 eggsTabasco sauce to taste2 tablespoon2 tablespoons snipped chives4 slices thick multigrain bread20g (2 ½ oz) butterPre-heat oven to 180 C / 350 FYou will need 4 x 125ml ramekins

Method:

• Begin by making the tomato sauce. Over a medium heat, using a heavy based frying pan, heat 1 tablespoon of olive oil, add the finely chopped onion and crushed garlic and cook for 2 minutes

• Next add the seeded and chopped tomatoes and season with some freshly ground black pepper. Cook over a medium heat for 15 minutes or until thickened

• Meanwhile, prepare the ramekins by greasing with a little olive oil on a piece of kitchen towel

• Break one egg into each ramekin, taking care not to break the yolks

• Now, pour the sauce around the outside of each egg so the yolk is still visible

• Add a dash of Tabasco sauce and sprinkle with chopped chives

• Place the ramekins in a deep baking dish and pour enough hot water to come halfway up the side of the ramekins

• Bake for 10-12 minutes or until the egg white is set

• Serve with Wholegrain toast fingers buttered lightly