Baked eggs and ham in Portobello mushrooms
- Serves: 2
- Prep: 5 mins
- Cook: 20 mins
Ingredients
- 4 large portobello mushrooms
- Olive oil, to drizzle
- 4 slices of wafer-thin ham
- 4 large British Lion eggs
- 1 tbsp parsley, roughly chopped
Method
- Preheat the oven to 220C/200fan/gas mark 6. Line a baking sheet with baking parchment and place the mushrooms on top. Drizzle with olive oil. Bake in the pre-heated oven for ten minutes.
- Remove the mushrooms from the oven and drain off any excess liquid. Line each mushroom base with a slice of ham, then crack an egg on top. Season lightly with salt and pepper.
- Bake for seven minutes, or until the white is just set and the yolk is still runny.
- Serve with the parsley sprinkled on top.
Nutritional information, per serving
- Calories: 247kcal
- Carbs: 0.9g
- Protein: 21.8g
- Fat: 17.6g
- Saturates: 4.2g
- Salt: 0.8g
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