Egg in a cup baked with prosciutto served with beetroot salad
Egg for breakfast is a classic, and beetroot in an autumn staple ingredient, and I often combine these two for a satisfying morning meal.
You will need (per person):
2 slices of prosciutto crudo (preservative free!)
1 medium beetroot, cooked
2 spring onions
2 tsp apple cider vinegar
2 tbsp olive oil
freshly ground black pepper, to taste
1 tsp fresh thyme leaves
1. Peel the beetroot and grate on the large hole grater. Add the olive oil, mix thoroughly, add the apple cider vinegar, and the sliced spring onions. Season with a little black pepper.
2. Line a ramekin with the prosciutto, crack the egg and gently slide it into the ramekin.
3. Place the filled ramekin into a preheated oven and bake at 180 C until the egg white is fully set.
4. Serve hot, sprinkle with the fresh thyme leaves. Enjoy!
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.