2 cups shredded hash browns (I used Simply Potatoes), all excess moisture squeezed out and patted dry
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
2 tablespoons olive oil
1 teaspoon salt or to taste
2 tablespoons chopped fresh herbs, such as parsley or basil
2 eggs, room temperature

Preheat oven to 220ºC. Have two 12-ounce ramekins ready*.
In a large bowl, mix together the hash browns, cheese, onion, olive oil, herbs and salt. Divide evenly between the two ramekins and make a wide enough indent in the middle for adding the egg later.
Bake for 30-40 minutes or until the tops just start to turn golden brown (don’t let them get too brown as you still need to cook the egg). Cool for 5 minutes.
Crack each egg into the middle of each bowl. Bake for another 8-12 minutes or until the egg whites are set. Serve immediately.