Baked Egg with Tomatoes

(serves 1)

• 1.5 ml ¼ tsp low-fat spread
• 1 or 2 tomatoes, chopped
• 1.5 ml ¼ tsp Worcestershire sauce
• 1 egg
• 10 ml/2 tsp low-fat single (light) cream
• Salt and freshly ground black pepper

Grease a ramekin dish (custard cup) with the low-fat spread. Add the chopped tomato and sprinkle with the Worcestershire sauce. Carefully break in the egg and spoon over the cream. Season with a little salt and pepper. Bake in a preheated oven at 200 degree C/400 degree F/gas mark 6 for 8-10 minutes or until cooked to your liking. Serve straight away.

Serving suggestions: 1 small slice of melon; 1 puffed wheat crispbread with a scraping of low-fat spread; coffee or tea.