Our Breakfast Bowls are a scrumptious dish definitely worth the time and effort. It’s a meal that aims to impress.
Time: 45 minutes
- olive oil spray
- 2 pieces wholemeal Turkish bread
- 2 teaspoons olive oil
- 200g mushrooms, finely sliced
- 1 clove garlic, finely sliced
- 6 cherry tomatoes, halved
- 2 tablespoons chopped fresh basil
- 4 slices ham
- 4 large eggs
Preheat oven to 180C and grease four large 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 the Turkish bread in half and spray with olive oil on both sides. Push the bread into the tins, folding over the sides; the bread corners should extend outside of the tin. Bake the ‘Breakfast Bowls’ for ten minutes until golden brown then remove from the oven and set aside. Heat oil in a frying pan over medium–high heat and cook mushrooms and garlic for three minutes, or until softened. Add tomatoes and basil and cook a further two minutes.
Spoon the mushroom and tomato mixture evenly between the four ‘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 one and bake for ten minutes or until the egg is cooked to your liking. To serve, remove Breakfast Bowls from tins and place onto serving plates.