Alive and Cooking

Tomato with Prosciutto and Egg (Posh Breakfast)

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4 large tomatoes
8 slices of prosciutto
4 eggs
1 large field mushroom
extra virgin olive oil
salt and pepper


1. Peel and de seed the tomatoes but keep them whole, just take off a lid.

2. Place the egg into the scooped out tomato and wrap with two slices of prosciutto.

3. Place wrapped tomatoes onto an oven tray, drizzle lightly with oil and bake at 250 degrees for 10 minutes.

4. Slice the field mushroom into strips of about 1 cm thick and quickly fry in olive oil. Season with salt and pepper.

5. Serve the tomato on top of the mushroom slices.

Tomato with Prosciutto and Egg