Ingredients
-
1/2 teaspoon
Fine Sea Salt 7oz -
2 teaspoons
Parsley c/s organic -
1/4 teaspoon
Pepper black medium grind org - Chili Peppers 15,000HU crushed
-
2 portobello mushrooms, washed and stems removed
-
1 tablespoon olive oil
-
4 1/2-inch thick triangles smoked ham
-
2 eggs, poached
-
1 ripe avocado, peeled and pitted
-
2 tablespoons lemon juice
-
3 tablespoons yogurt
-
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.
