Poached Egg and Smoked Ham over Portobello Mushroom Caps
Servings 1Plan for 1 or 2 units per guest
Author Sonia! The Healthy Foodie
Ingredients
For each unit, you will need:
1large Portobello mushroomstem removed
1poached egg
1/4cupfresh watercress
½avocadosliced
50gpasturedsugar free smoked ham, sliced very thinly
Salt and pepper to taste
Instructions
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.
Poach the eggs and place them on a paper towel to absorb excess water
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.
Place poached egg over the ham, sprinkle with salt and pepper and serve immediately
Notes
Shown served with shredded endive, more watercress, fresh grape tomatoes and pan fried sweet potatoes.