Poached Egg and Ham on Portobello Mushrooms

A day always seems to go better when you’ve started it with something delicious. Like Ron Swanson, I never get tired of breakfast foods, probably because there are so many different ways to combine the same basic ingredients.

This one is definitely a fave! It’s quick and painless to make, and delicious to eat.

Ingredients:

2 Portobello mushrooms (R10)

4 eggs (R8)

4 slices of ham (R10)

1 avo (R4)

Salt, pepper, garlic flakes to taste

Olive oil for cooking

Total Estimated Price: R32

Portions: 2

Method:

1. Preheat your oven to 180.

2. Place your mushrooms on a tray lined with baking paper or if you have one, a silicon sheet.

3. Season with salt, pepper and garlic flakes and drizzle with olive oil.

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4. Place in the oven for 10 minutes or until softened slightly and cooked through.

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5. Poach your eggs in the microwave using this method, only this time, place 2 eggs in the bowl at a time for a little extra protein per serving.

6. Plate your cooked mushroom, sliced avo, 2 slices of ham, then eggs. Eat outdoors for extra early morning enjoyment.

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