- 12 baby leeks or asparagus spears
- 4 large Portabello mushrooms
- 4 slices ham, cut in half
- 4 eggs
- 100 ml mayonnaise
- Pre-heat oven to 180ºC.
- Blanch the baby leeks or asparagus in boiling water, drain and keep warm.
- Spray the mushrooms with oil and bake in pre-heated oven for about 5 minutes.
- Poach the eggs until just cooked.
- Place the 3 leeks on a plate, the mushrooms on top, then the ham, then the poached egg.
- Top with mayonnaise and serve.
- Serving Size: 4