Thursday, 9 August 2012

Gammon Stuffed Mushrooms

Having some cut-offs of gammon from yesterday's brunch, and a couple of flat mushrooms in the fridge, I came up with this idea.

Serves 2
Syn Free on Extra Easy

1 cup chopped gammon
2 large flat mushrooms
2 tsp bouillon powder
2 eggs
a pinch of dried tarragon
a pinch of celery salt
2 tomatoes
a pinch dried basil
a few drops balsamic vinegar

Simmer the mushrooms in plenty of water with the bouillon powder added. In a poaching pan, add the eggs with the celery and tarragon. Poach until done to your liking. Halve the tomatoes and top with the basil and a the vinegar. Grill for a few minutes. Sauté the chopped gammon in Fry Light until cooked.

Place the mushroom on two plates, top with the gammon and then the eggs. Serve with the grilled tomatoes. 


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