Ingredients
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1/2 teaspoon
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2 teaspoons
Frontier Co-op Parsley Leaf Flakes, Organic -
1/4 teaspoon
Frontier Co-op Black Pepper, Medium Grind, Organic - Frontier Co-op Red Chili Peppers, Crushed 15,000 HU
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2 portobello mushrooms, washed and stems removed
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1 tablespoon olive oil
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4 1/2-inch thick triangles smoked ham
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2 eggs, poached
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1 ripe avocado, peeled and pitted
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2 tablespoons lemon juice
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3 tablespoons yogurt
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1/4 cup water
Directions
1. Preheat a grill pan or large skillet.
2. Brush portobello mushrooms with olive oil, sprinkle with 1/4 teaspoon salt and place in the grill pan along with the ham. Cook, turning once, for 5 to 6 minutes, until mushrooms are tender and ham is heated through.
3. While mushrooms are cooking, make avocado sauce. In a blender, combine avocado, parsley, black pepper, lemon juice, yogurt, remaining 1/4 teaspoon salt and water. Puree until smooth.
4. Place cooked mushrooms on plates and top each with 2 slices ham, 1 poached egg, a few spoonfuls avocado sauce and a sprinkle of red pepper flakes.
