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Prosciutto, Tomato and Egg


  • 4 large tomatoes

  • 8 slices of prosciutto

  • 4 eggs

  • 1 large field mushroom

  • extra virgin olive oil

  • salt and pepper


  • 1.

    Peel and de seed the tomatoes but keep them whole, just take off a lid.

  • 2.

    Place the egg into the scooped out tomato and wrap with two slices of prosciutto.

  • 3.

    Place wrapped tomatoes onto an oven tray, drizzle lightly with oil and bake at 250 degrees for 10 minutes.

  • 4.

    Slice the field mushroom into strips of about 1 cm thick and quickly fry in olive oil. Season with salt and pepper.

  • 5.

    Serve the tomato on top of the mushroom slices.


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Posted by Phil JReport
Great breakfast... Not your average Bacon egg and tomato brekky...Yum