Eggs Benedict

• Heat 2 cups of water in medium sauce pan (enough to make it a few inches deep) to the point just before it boils
• Crack an egg into a small dish (one at a time)
• Use a spatula to create a whirlpool like movement in your hot water, then slide the egg into the water
• Cook for approximately 3 – 4 minutes and remove with a slotted spoon, then repeat with remaining eggs

Base

• Heat olive oil in a medium fry pan, add the portobello mushroom caps and cook until softened
• Slice a large tomato and avocado
• Build your ‘base’ by layering the ham, avocado and tomato slice over the mushroom cap
• Serve the egg over the portobello mushroom cap

If you’re feeling extra adventurous use guacamole in place of the plain avocado.

This recipe inspired in part or in whole from here.