Portabello Eggs Benedict
Description
Cook Time: 8 - 10 minutesPrep Time: 5 minutes
Ingredients
At a glance
Serves
4
12 baby leeks or asparagus spears
4 large Portabello mushrooms
4 slices ham, cut in half
4 eggs
100 ml mayonnaise (low carb)
Method
Pre-heat oven to 180ºC.
Blanch the baby leeks or asparagus in boiling water, drain and keep warm.
Spray the mushrooms with oil and bake in pre-heated oven for about 5 minutes.
Poach the eggs until just cooked.
Place the 3 leeks on a plate, the mushrooms on top, then the ham, then the poached egg.
Top with mayonnaise and serve.
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