Chill until lunch time. At lunch time, vent container. Serve with a crusty roll. Makes 4 servings. Stir in hot milk, basil, green onion, salt and pepper.
Eggs are ready when they are still soft in the centre.
Place a folded paper towel on top of each cup and top with cover. Drain juice before using. Spoon salsa over each timbale. Chill until serving. Serve cold or reheat slightly before serving.