Poached Eggs with Bacon Eggplant Chutney

In Gluten-free, Recipes by Lisa Soldo-JohnsonLeave a Comment

Poached Egg with
Bacon Eggplant Chutney

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Poached Eggs with Bacon Eggplant Chutney Yum
Bacon Eggplant Chutney is a very versatile compliment to any recipe. Adding it to eggs and arugula makes a beautiful and healthy breakfast meal.
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 www.culinarybutterfly.com

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