I didn't want to get into the whole 'fry up' malarkey so this is the perfect solution.
Make sure you do not over cook the poached egg, because its the ooey gooey yolk that breaks as you take the first bite, it runs through the rest of the fillings and soaks into the lightly toasted bread.
That makes this sandwich.
2 Slices of gluten free bread
1 Portobello mushroom
2 Slices of Parma Ham
(Glug of White Wine Vinegar for Poaching)
4 Baby tomatoes
Handful of rocket
Place the two pieces of Parma ham and the Portobello mushroom in a pan with a little bit of olive oil, salt & pepper, over a medium heat.
Cook until the Parma ham is crispy and the portobello mushroom is soft (about 3/4 minutes).
Toast the two slices of gluten free bread.
Dice the tomatoes.
Drizzle a little bit of olive oil on the toasted bread & sprinkle with salt & pepper.
Then place the Portobello mushroom as the 1st layer of the sandwich.
On top of the mushroom place the crispy parma ham & then the poached egg(make sure you drain off any excess liquid).
Sprinkle over the diced tomatoes and rocket leaves.
Top the sandwich with the other slice of toasted bread.
Cut in halves or quarters.
Eat along side a large mug of milky tea or coffee.