- Preheat oven to 180 C and grease four wells of a large Texas muffin tin with olive oil cooking spray
- Cut long strips of baking paper and push into tins, making sure the ends extend over the sides
- Cut lavash breads in half and spray with olive oil on both sides
- Push the lavash breads into the tins, folding over the sides; the bread corners should extend outside of the tin
- Bake the ‘Brunch Bowls’ for ten minutes until golden brown then remove from the oven and set aside
- Heat oil in a non-stick frying pan over medium high heat and cook mushrooms and garlic for 3-4 minutes or until softened and all the juices have been released
- Add tomatoes and basil and cook a further two minutes
- Spoon the mushroom and tomato mixture evenly between the four Brunch 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 10-15 minutes or until the egg is cooked to your liking
- To serve, remove Brunch Bowls from tins and place onto serving plates. Garnish with extra basil leaves. These would be good served with steamed asparagus and lightly sautéed cherry tomatoes.