Egg in the Hole
3rd October 2018
Ingredients
- 1 Tbsp Organic Virgin Coconut Oil plus more for greasing
- 4 Units fresh portobello mushrooms
- 4 units large organic eggs
- 2 Tbsp bunch flat leaf parsley, chopped
- 1 pinch Fresh black pepper and Himalayan Crystal Salt
- 100 grams smoked ham wafer- thin
- 180 grams paked 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!
