Saturday, September 1, 2012

Stove-top Eggplant & Eggs

Rise & shine lovelies!

This breakfast was fantastic. I'm beginning to really like this vegetables for breakfast thing (actually eggplant is technically a fruit. In fact, botanically, it's a berry). But anyway...

Here was my simple breakfast this morning...





Stove-top Eggplant & Eggs

2 eggs, organic, cage-free
1 eggplant, chopped
1 tbls scallion, diced
Dash of fresh oregano
Dash of ground pepper
3 tbls water
5 tbls extra virgin olive oil (1 for the eggs, 4 for the eggplant)

Method:

In a large skillet, coat the eggplant with 2 tbls extra virgin olive and drizzle 2 more tbls over-top. Heat on medium and cover. Toss in the water, oregano and pepper after about 4 minutes, give it a stir and cover for about 5 more minutes.

Stir the eggplant once more and then turn the heat down to low and cover for about 7 more minutes.

Meanwhile, coat a small pan with the remaining tbls of olive oil and cook your eggs how you like them.
 
Reserve half of the eggplant mixture for leftovers (unless serving more than one).

Divine.




Enjoy ;)

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