Breakfast Bowl

Olive oil cooking spray

2 Wholemeal lavash breads

2 Teaspoon olive oil

200g Cup mushrooms, finely sliced

1 Clove garlic, finely sliced

6 Flavorite cherry tomatoes, halved

2 Tabelspoon chopped fresh basil

4 Slices fat-free, salt-reduced, sliced ham

4 Large eggs

Extra basil leaves to garnish

Preheat over to 180C and grease four large texas muffin tins with olive oil cooking spray. Cut along strips of baking paper and push into tins, making sure the ends extend over the sides. Cut lavash breads half and spray with olive oil on both sides. Push the lavash breads into the tins, folding over the sides.

The bread corners should extend outside of the tin. Bake the breakfast bowls for 10 minutes until golden brown then remove from the oven and set aside.

Heat oil in a non-stick frying pan over medium high heat and cook mushrooms and garlic for 3-4 minutes or until softened and all the juices have been realeased. Add flavorite tomatoes and basil and cook as further two minutes. Spoon the mushroom and flavorite tomato mixture evenly between the breakfast bowels. Cut each piece of ham in half, lengthways and position around the sides of the bowls.

Crack eggs into the centre of each one and bake for 10-15 minutes or until the egg is cooked to your liking. To serve, remove breakfast bowels from tins and place on to serving plates. Garnish with extra basil leaves and serve with steamed asparagus and lightly sauteed flavorite cherry tomatoes.

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