This is essentially the same Breakfast I had yesterday, same ingredients except made to look a bit posher & the addition of a slice of Prosciutto. A lovely treat to make you feel special. 5pp or 3pp on the filling & healthy plan. Hope you have a lovely Thursday! 6 Chestnut Mushrooms Peeled & Halved
A Sprig of Thyme
Salt & Black Pepper
4/5 Cherry Tomatoes on the vine
1 Slice Prosciutto
1 Slice Farmhouse Soda Bread Spray a baking tin with oil & place the mushrooms in a single layer, spray with oil, sprinkle with thyme leaves & season with salt & black pepper. Place in a preheated oven at 180c for 15 minutes. Remove any excess juices from the mushrooms and add the cherry tomatoes to the tray, return to the oven for a further 15 to 20 minutes until mushrooms are browning & softened. Meanwhile spray a muffin tin very lightly with oil & arrange the prosciutto in the tin to form a cup letting the prosciutto overlap at the top slightly to form an edge. Very carefully crack the egg into the cup & place in the oven for 8 to 10 minutes for a soft egg, a bit longer for a hard egg, keep an eye on it near the end so it cooks to your liking. Once cooked remove from the oven & allow to rest for 5 minutes. Run a sharp knife around the edge & carefully lift out the cup. Remove the mushrooms from the oven once cooked & sprinkle with some dried parsley. Season the egg cup with salt & black pepper & thyme, serve together with the mushrooms, tomatoes & the soda bread toasted. Enjoy!