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!

Fried Eggs With Samphire

Fried Egg With Samphire

Weekend is approaching so why not to treat yourself to a nice breakfast. Fried eggs with a little twist. Samphire! ! ! Quite new to me! Somehow exotic! Trust me …simply¬†delicious!
And all nicely done in 5-10 minutes! How does it sounds?

Fried Eggs With Samphire
serves 2

Ingredients:
2-3 eggs
60-80 g samphire
700 ml water
1tbsp butter, unsalted
black pepper
2-3 pieces of toast bread

In a medium size cooking pan boil water. Do not put any salt as samphire is really salty. Boil for 3-4 minutes.
Meanwhile melt butter in a frying pan and fry eggs to your liking. Sprinkle with black pepper.
Toast bread in a toaster.
Drain samphire and place on bread, followed by a fried egg.

Bon appetit.

Sweet potato hash with fried egg

Sweet potato hash with fried egg

Too busy? Too tired? Here is my top quick lunch.

Sweet potato hash with fried egg

Ingredients:

3 medium size sweet potatoes, cubed
1 leek, thinly sliced
5 handfuls of spinach
2 large free-range eggs
parsley
knob of butter, unsalted
2 tbs of oil
salt and pepper

Boil sweet potatoes in a pan for 10 minutes, than drain well. In a large frying pan heat the butter and oil and cook leeks for few minutes until softened. Add sweet potatoes, spinach and seasoning. Lightly flatten all with spatula. Form a little cake and cook for 6-8 minutes over a medium heat without stirring. When crispy and golden on the bottom remove from frying pan to warm plates. Than fry the eggs and place on top of hash. Season and garnish with fresh parsley. Bon appetit.