I love this breakfast on those days when I need extra energy. It keeps me charged for half the day! I adapted it from several recipes I've read over the years.
This is a recipe for one person, but will serve up to six: just prepare additional egg, ham, and English muffins for each person.
1 pint cherry, grape, or other small tomato
1 pint mushrooms, cleaned and stemmed, quartered
2 tsp olive oil
Salt and pepper to taste
1 clove garlic
Whole wheat English muffins
Ham (I like Applegate Black Forest)
Parsley (optional), chopped
1.Heat oven to 350F. Toss mushrooms and tomatoes separately with one teaspoon of olive oil each, and salt and pepper to paste, in oven-proof baking dishes. Put the mushroom dish and slice of ham (the latter on its own baking sheet) in the oven and roast for 10 minutes; then add tomato dish alongside it, and roast 20 minutes more. Keep in oven to stay warm.
2. Toast English muffins and lightly rub each toasted half with the clove of garlic. Add to oven to keep warm.
3. Fill a one-quart pan with water and one teaspoon of vinegar. Bring to boil. Add egg(s), one at a time, and soft-boil to desired consistency (I prefer two minutes for a nice runny soft boiled egg).
4. To serve, top the English muffins with cooked ham and poached egg. Spoon heated roasted tomatoes and mushrooms alongside. Sprinkle chopped parsley on top of everything for extra vitamins and happy green color. Nice with tea or coffee.
Roast the tomatoes and mushrooms, and keep covered in the refrigerator. Before serving, heat up with the ham, and proceed from #2 above.