Poached Egg and Smoked Ham over Portobello Mushroom Caps

Ingredients

• 1 largePortobello mushroom, stem removed
• A littlecoconut oil
• 1poached egg
• 60 mlfresh watercress
• 1/2avocado, sliced
• 50 gsugar-free smoked ham, sliced very thinly
• To tastesalt and pepper

Instructions

1. 1

   Soften the mushroom

   Cook the mushroom cap in a little coconut oil over medium heat for about 1 minute per side, until slightly softened. Season with salt and pepper, then set aside.

2. 2

   Poach the egg

   Poach the egg and place it on a paper towel to absorb excess water.

3. 3

   Layer the toppings

   Arrange the sliced avocado on the mushroom cap, add a handful of watercress leaves, then top with the ham. Baby rocket or spinach leaves can be used instead of watercress.

4. 4

   Finish and serve

   Place the poached egg on top of the ham, season with salt and pepper, and serve immediately.

What is a Portobello mushroom stack?

This is a simple open-faced dish rather than a traditional named recipe: a cooked mushroom cap takes the place of bread and holds a layered topping. Its combination of egg, ham and greens is familiar in brunch cooking, while avocado adds a creamy contrast.

The method works because the mushroom is softened first, then topped with ingredients that need little or no further cooking. The egg goes on last so it stays warm and its yolk can mingle with the other layers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 23g protein, 13g carbs, 23g fat.

The avocado and coconut oil contribute most of the fat, while the egg and ham provide much of the protein. The mushroom and avocado supply most of the carbohydrates and fibre. For a more balanced plate, serve it with extra greens or a side salad.

Choosing the ingredients

Mushroom: Choose a large, firm cap that can support the toppings. Removing the stem leaves a flatter surface for layering.

Ham: Very thin slices are easiest to arrange and warm slightly under the egg. The recipe specifies sugar-free smoked ham, so check the label if that detail matters to you.

Greens: Watercress brings a peppery note; baby rocket or spinach are alternatives given in the method. Use a small handful so the egg and ham remain easy to eat.

Getting the mushroom right

A little coconut oil is enough to coat the pan. Cook the cap for about 1 minute on each side over medium heat, stopping when it is slightly softened rather than waiting for it to collapse.

Portobello mushrooms can release liquid as they cook. If the pan becomes wet, give the cap a moment to drain before adding the toppings.

Poaching and layering

Set the poached egg on a paper towel briefly to remove excess water, as directed. This helps keep the mushroom and greens from becoming watery.

Build the stack in the stated order: avocado, watercress, ham, then egg. Season the top at the end and bring it to the table straight away.

Doneness and texture

The mushroom should be slightly softened and still hold its shape. The recipe does not specify a poaching time, so use the egg’s appearance as your cue and cook it to the yolk texture you prefer.

For a runny yolk, serve as soon as the egg is poached and drained. A firmer yolk will make the topping less saucy but easier to handle.

Serving ideas

Serve this as a stand-alone brunch or light meal while the egg is warm. A simple side salad or extra watercress fits naturally alongside the smoky ham and rich avocado.

If you want a more substantial plate, add toast or another side of your choice; these are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Pat the mushroom dry before it goes into the pan.
• Use medium heat so the cap softens without scorching.
• Drain the poached egg on a paper towel before assembling.
• Keep the watercress in a loose handful so the stack is manageable.
• Serve immediately while the egg is warm.

Variations

• Swap the greens: Use baby rocket or spinach instead of watercress, as suggested in the method.
• Change the ham: Use another thinly sliced smoked ham if sugar-free ham is unavailable.
• Make it meat-free: Leave out the ham and add extra greens for a vegetarian version.
• Add seasoning: Finish with extra black pepper for a stronger peppery bite.
• Adjust the egg: Poach the egg to a firmer yolk if you prefer less runny topping.

Common mistakes to avoid

• Overcooking the mushroom: It may become too soft to hold the toppings; stop when it is just slightly softened.
• Using too much oil: The cap can turn greasy; use only a little coconut oil.
• Skipping the egg drain: Excess water can make the stack wet; briefly rest the egg on a paper towel.
• Piling on too many greens: The layers can become difficult to eat; use a handful as directed.
• Letting it sit: The egg and greens are best freshly assembled; serve immediately.

How to store

This dish is best eaten immediately, and the assembled stack is not ideal for storing. If needed, refrigerate leftovers in a covered container and eat within 1 day; reheat the mushroom and ham gently, then add freshly prepared egg and greens.

Frequently asked questions