This adds a sweet–salty balance to the dish.

Serves 2. 

What you will need

•   2 sweet onions, thinly sliced

•   30g Rib Cap jerky, finely diced

•   2 eggs

•   30g Gruyère

•   Olive oil

•   Salt and pepper

Method

1.  Slowly caramelise the onions in olive oil for 30–40 minutes until golden brown.

2.  Divide the mixture into buttered ramekins.

3.  Crack an egg into each and top with Gruyère.

4.  Bake in a water bath at 160°C for 10–12 minutes until just set.

5.  Now allow to cool slightly and add the sliced Rib Cap to gently warm and melt on top of the warm eggs.

 Watch the video here.

By Sat Bains