1 tablespoon butter
1 brown onion, finely diced
2 garlic cloves, crushed
4 tablespoons fresh shelled or frozen peas
8 bacon rashers, cut into strips
sea salt and pepper
4 tablespoons extra-virgin olive oil
8 eggs
8 slices rye sourdough bread
butter, for toast
1 tablespoon finely chopped parsley

1. Add butter, onions, garlic, peas to a heavy-based frying pan. Cook on induction setting 6, allowing the vegetables to sweat for 3-4 minutes. Add the bacon and season well, cook for a further 2 minutes.
2. Place 4 cocotte dishes (capacity 250 ml/8½ fl oz) or ramekin moulds into a solid steam tray. Put 1 tablespoon of olive oil in the bottom of each dish, and top with the pea mixture, divided in equal quantities between each dish.
3. Break the eggs into a small bowl one at a time and add 2 eggs to each dish.
4. Steam on 100 ºC (275 ºF) for 4 minutes. The eggs are ready when they are soft but the whites should be cooked through.
5. Whilst the eggs are cooking, grill or toast the sourdough, spread with butter and season with sea salt and pepper.
6. Remove the tray from the oven, remove the foil and place each dish on a plate with 2 slices of toast, sprinkle generously with parsley and serve.

Serves 4