2 large free range eggs
Handful of spinach, watercress & rocket chopped
Handful of chopped fresh tomatoes
Preheat your oven to 180 degrees
Divide the chopped tomato between 2 oven proof ramekins, pop on a sprinkling of the chopped leaves. Drop and egg into each pot. Season and sprinkle over a few more chopped leaves.
Pop in the oven for 20 minutes