Amanda Laird: Hangover eggs

Hangover eggs. Photo / Babiche Martens

Serves 4

4 x 150 ml ramekins
8 free range eggs
4 Tbs water
2 tsp fish sauce
4 tsp soy sauce
1 lemon
1 Tbs spring onion, finely chopped
1Tbs coriander, finely chopped
1 Tbs peanuts, roasted and roughly chopped
Freshly ground black pepper

1 Into each ramekin, break two eggs. Add one tablespoon of water, tsp of fish sauce, 2 tsp of soy then a squeeze of lemon into each ramekin.

2 Microwave in 3 x 50 second bursts. Cook for longer if you prefer eggs to be more set.

3 Leave for two minutes then sprinkle over the spring onion, coriander and roasted peanuts, finish with a grind of black pepper.