Yes, I did not include a whole lot of concrete portions, but that's the beauty of using leftovers. Everything's already been cooked and don't really need extra fussing with, and you're totally free to put more or less of anything according to taste (or what you want to get rid of).
- Set the wire rack to the middle of the oven. Set oven temp to pre-heat to 425 F.
- I lined a baking sheet in case there were drippings, set the ramekins on top, then started layering the food in. You can put them in any order you want. For the cover, you can either crescent roll sheets, puff pastry, or like in this instance, an egg and some cheese. Tip - make a little well in the middle of the top layer so that the egg yolk has somewhere to sit once you've cracked it in. Otherwise, the egg white makes it slippery enough that the yolk tends to slide off toward the edges.
- Pop everything in the oven for about 12 minutes (which keeps the yolk runny - if you want a more solid yolk, add a few more minutes). If you'd like a nice bit of browning on top, switch the oven to broil for one minute - keep an eye on it, though, because it will burn easily at this point!