Photo by Babiche Martens
- Into each ramekin, break two eggs. Add 1 Tbsp of water, 2 tsp of fish sauce, 4 tsp of soy, then a squeeze of lemon into each ramekin.
- Microwave in 3 x 50 second bursts. Cook for longer if you prefer eggs to be more set.
- Leave for two minutes then sprinkle over the spring onion, coriander and roasted peanuts, finish with a grind of black pepper.