Low fat low carb mushroom muffin with poached egg 'n ham

    Low fat low carb mushroom muffin with poached egg 'n ham

    21saves
    15min


    1 person made this

    About this recipe: A large portabella mushroom topped with tomato, ham, poached eggs, dab of sour cream 'n chilli flakes. A yummy breakfast alternative to fried eggs and bacon and no guilt or extra calories - quick, easy.

    tootsweet Lanarkshire, Scotland, UK

    Ingredients
    Serves: 1 

    • 1 portabella mushroom
    • 1/2 tomato, sliced
    • 1 slice ham
    • 2 small eggs
    • 1 teaspoon sour cream
    • sprinkle chilli flakes

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Put mushroom under the grill for about 10 minutes.
    2. Meanwhile slice tomato, cut up ham and poach 2 small eggs. To poach eggs, I crack each egg into cling film over a cup. Remove; twist top of cling film and poach to your liking. It keeps the egg together and it's easy to pick out of the pot.
    3. Place mushroom on plate. Layer on tomatoes and ham, top with eggs, sour cream, and sprinkle over chilli flakes. Enjoy!

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