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
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
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!