You will need:
Fresh eggs;
Portobello mushroom caps;
Pieces of ham;
Black pepper;
Fresh parsley or thyme;
A little olive oil.
Preparation:
Wipe the Portobello caps with a damp cloth and remove the stem. Brush the outside of the mushroom caps with oil and arrange them on a baking tray.
Place a few pieces of ham into the caps.
Crack an egg into a small bowl and then carefully pour it into the ham-lined Portobello caps.
Sprinkle with ground black pepper and chopped fresh herbs – parsley or thyme, as preferred.
Put the tray in a preheated oven and bake for 20–30 min. The baking time depends on the thickness of the Portobello caps and your preferred level of egg doneness.
Place a few pieces of ham into the caps.
Crack an egg into a small bowl and then carefully pour it into the ham-lined Portobello caps.
Sprinkle with ground black pepper and chopped fresh herbs – parsley or thyme, as preferred.
Put the tray in a preheated oven and bake for 20–30 min. The baking time depends on the thickness of the Portobello caps and your preferred level of egg doneness.