Eggplant Stack with Poached Eggs

By á-58

Ingredients

• 1 Slice of Eggplant (thickness to your liking)
• 2 Eggs
• 1 Rasher of Bacon
• 1 Medium Tomato
• Grated Mozarella Cheese
• Baby Spinach Leaves
• Vinegar
• Olive Oil
• Himalayan Rock Salt

Details

Servings 1
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

1. Salt the eggplant (salt one side and leave for 5 minutes to sweat, then dab the sweat off then repeat on the other side)

2. Coat the bottom of an oven tray with olive oil and place the eggplant slice on the tray.

3. Place the bacon rasher on top of the eggplant slide (trim it to fit and pile the excess on top)

4. Slice the tomato and lay over top of the bacon.

5. Sprinkle the mozarella cheese over the top of the tomato

6. Bake in a moderate oven (180 deg C) until its cooked and the cheese is melted and a little brown

7. While its baking, half fill a small saucepan with water and add a splash of vinegar to it then bring it to the boil.

8. Once boiling, crack both eggs into the water to poach.

9. Remove the eggs from the boiling water when they are ready, and serve all on a bed of baby spinach leaves.