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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