Prep: 15 Mins
Cook: 25 Mins
Serves: 4
Difficulty: Cuisine: Saved: | 453 | Recipe by: Australian Eggs |
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Breakfast Bowl
Ingredients:
Breakfast Bowl
Method:
Breakfast Bowl
- 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
Tips & Hints:
- The lavash bread may tear when pushed into the tin. If so, simply continue to fold over and bake as per the recipe. Bread will harden and set.
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