This low-carb twist on Eggs Benedict uses mushroom caps instead of English muffins, topped with smoked salmon and prosciutto. Finished off with a baked egg cup, tomato, avocado, and Trader Joe's yogurt cheese.
1: Preheat the oven to bake the egg cups.
2: Place mushroom caps on a baking sheet.
3: Top one cap with smoked salmon and the other with prosciutto.
4: Add diced tomato, sliced avocado, and a dollop of yogurt cheese on top.
5: Crack an egg into each mushroom cap and bake until the egg is set.
6: Serve warm.
