1TbspOrganic Virgin Coconut Oil plus more for greasing
4Unitsfresh portobello mushrooms
4unitslarge organic eggs
2Tbspbunch flat leaf parsley, chopped
1pinchFresh black pepper and Himalayan Crystal Salt
100gramssmoked hamwafer- thin
180gramspaked mixed salad leaves
Servings: People
Instructions
Preheat oven to 400ºF
Lightly grease a baking sheet with the coconut oil
Cut the stems from the mushroom and place on the baking sheet and bake for 5 minutes and flip to the other side for another 5 minutes. At the same time with the strips of smoked ham
Remove from the oven and crack 2 eggs in each mushroom cap and bake for another 10-15 minutes, until the eggs are cooked.
Allow the ham to cool down and tear into small bits and sprinkle your mushroom tops! Do not forget to add the parsley and enjoy!