Fried aubergine and egg toast

Fried aubergine and egg toast

Here is my little twist on fried eggs. And it is egg-cellent! Ridiculously tasty!
Have those for breakfast, brunch or light supper for 2.

Fried aubergine and egg toast

Serves 2

Ingredients:

brown bread, 2 slices, toasted
aubergine, 4 thick ish slices
2 large eggs
1 tsp capers
2 handfuls of green salad leaves of your choice
2-4 tbsp lemon infused rapeseed oil
salt
black pepper, freshly ground

Heat lemon infused oil in a medium sized frying pan. Fry aubergine slices for 2-3 minutes on one side than flip over and fry for further 2-3 minutes, till lightly browned. Set aside on a warm plate.

Crack eggs into a pan and fry, 2-3 minutes, until whites are set. Season with salt and pepper. If you like your eggs over-easy, flip them partway through cooking once the bottom has set.

And now time for a crafty arrangement!

Place salad leaves on the toasted bread, then warm aubergine (2 on each slice of bread) and fried egg. Scatter capers and voila!
All ready to …indulge!

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4 thoughts on “Fried aubergine and egg toast

  1. Intrigued and prepared to try this – just harvested about 3 kg of eggplant from my vegetale garden today. Eggplant parmigianna this evening. Eggplant and egg on tast for breakfast. Delish.

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