Poached Egg and Smoked Ham over Portobello Mushroom Caps
Serves: Plan for 1 or 2 units per guest
For each unit, you will need:
  • 1 large Portobello mushroom, stem removed
  • 1 poached egg
  • ¼ cup fresh watercress
  • ½ avocado, sliced
  • 50g pastured, sugar free smoked ham, sliced very thinly
  • Salt and pepper to taste
  1. Start by cooking as many mushroom caps as you need over medium heat in a little bit of coconut oil until slightly softened, about 1 minute per side. Sprinkle with salt and pepper and set aside.
  2. Poach the eggs and place them on a paper towel to absorb excess water
  3. Top each Portobello cap with the sliced avocado, a handful of watercress leaves (baby arugula or spinach leaves would also work great), followed by the ham.
  4. Place poached egg over the ham, sprinkle with salt and pepper and serve immediately
Shown served with shredded endive, more watercress, fresh grape tomatoes and pan fried sweet potatoes.
Nutrition Information
Serving size: NF is based on 1 unit
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/poached-eggs-on-portobello/