Preheat oven to 180°C/ 160°and grease four large Texas muffin tins with olive oil cooking spray

Cut long strips of baking paper and push into tins, making sure the ends extend over the sides

Cut lavash breads in 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 or until golden and crisp. Remove 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 released

Add tomatoes and basil and cook a further 2-3 minutes

Spoon the mushroom and tomato mixture evenly between the Breakfast Bowls

Cut each piece of ham in half, lengthways and position around the sides of the bowls

Crack eggs into the centre of each and bake for 10-15 minutes or until the egg is cooked to your liking

To serve, remove Breakfast Bowls from tins and place onto serving plates. Garnish with extra basil leaves and serve with steamed asparagus and lightly sauteed cherry tomatoes