Brunch Bowl
Brunch Bowl


  • 14 large Farm Pride eggs
  • Olive oil cooking spray
  • 2 wholemeal lavash breads
  • 2 tsp olive oil
  • 200g cup mushrooms, finely sliced
  • 1 clove garlic, finely sliced
  • 6 cherry tomatoes, halved
  • 2 tbsp chopped fresh basil
  • 4 slices 97% fat free, salt reduced, sliced ham
  • Extra basil leaves to garnish



  1. Preheat oven to 180 C and grease four wells of a large Texas muffin tin with olive oil cooking spray
  2. Cut long strips of baking paper and push into tins, making sure the ends extend over the sides
  3. Cut lavash breads in half and spray with olive oil on both sides
  4. Push the lavash breads into the tins, folding over the sides; the bread corners should extend outside of the tin
  5. Bake the ‘Brunch Bowls’ for ten minutes until golden brown then remove from the oven and set aside
  6. 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
  7. Add tomatoes and basil and cook a further two minutes
  8. Spoon the mushroom and tomato mixture evenly between the four Brunch Bowls
  9. Cut each piece of ham in half, lengthways and position around the sides of the bowls
  10. Crack eggs into the centre of each one and bake for 10-15 minutes or until the egg is cooked to your liking
  11. 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.

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