Poached Eggs with Bacon Eggplant Chutney

In Gluten-free, Recipes by Lisa Soldo-Johnson0 Comments

Poached Egg with
Bacon Eggplant Chutney

Breakfast is one of those meals I find a bit more challenging to get creative in the morning. Maybe it’s because I’m not a morning girl, and the idea of whipping up something deliciously original that everyone will love before they hurry out the door is not exactly my favorite way start the day. At least not until the first cup of coffee has been enjoyed.

I find the best meal ideas happen while sipping on a warm cup of freshly brewed organic coffee, or sometimes by accident. Poached eggs with bacon eggplant chutney were born when I was experimenting with my chutney recipe. Since I often like to use what I have on hand for impromptu recipes, especially for breakfast, I decided to give this combo a try. Talk about flavor explosion on a plate! The combination of creamy poached eggs over a bed of olive oil drizzled arugula, topped with the salty richness of bacon eggplant chutney was perfected by the tender, sweet potatoes draped on the side of the dish. Each of these flavors compliments the others perfectly. Best of all, if you happen to have these ingredients on hand, you can create a delicious gourmet breakfast in only minutes, and your entire family will love you for it.

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Poached Eggs with Bacon Eggplant Chutney Yum
Poached Eggs with Bacon Eggplant Chutney is the perfect quick and easy breakfast meal that your entire family will enjoy.
Servings
people
Ingredients
Bacon Eggplant Chutney
Poached Eggs
Arugula Salad
Servings
people
Ingredients
Bacon Eggplant Chutney
Poached Eggs
Arugula Salad
Instructions
Bacon Eggplant Chutney
  1. In large pan, fry bacon until soft cooked. Remove from pan and set aside on paper towel, leaving remaining oil in pan.
  2. Add eggplant and shallots to pan and saute on medium heat, stirring frequently until eggplant becomes soft. Add additional olive oil if needed.
  3. While eggplant is cooking, cut bacon strips into 1/2-inch pieces. Add bacon to eggplant and combine together, sauteeing until eggplant is fully cooked.
  4. Add in garlic powder, salt and pepper, combining spices into eggplant mixture until well blended.
Poached Egg
  1. Fill a large saucepan about 2/3 full with water and bring to a boil. Lower heat and let the water cool to a simmer.
  2. Add 1 tablespoon rice wine vinegar to water, then gently crack the eggs into the water making sure the eggs stay separated while cooking.
  3. Cook for 3-4 minutes or until it is done to your liking.
  4. Using a slotted spoon, gently remove the eggs from the water and place on top of arugula leaves.
Arugula Salad
  1. Place arugula into a small bowl, adding olive oil, salt and pepper. Gently toss until combined.
  2. Seperate the arugula salad on to two plates, top with poached eggs and Bacon Eggplant Chutney.
Recipe Notes

This bacon eggplant chutney makes an excellent appetizer with crackers, french bread, stuffed celery sticks or as a side for almost any meal.

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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