Poached Eggs with Bacon Eggplant Chutney
Poached Eggs with Bacon Eggplant Chutney is the perfect quick and easy breakfast meal that your entire family will enjoy.
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Poached Eggs with Bacon Eggplant Chutney
Poached Eggs with Bacon Eggplant Chutney is the perfect quick and easy breakfast meal that your entire family will enjoy.
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| Servings |
| 2people |
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Ingredients
Bacon Eggplant Chutney
- 2medium eggplantpeeled and cut into 1/2-inch chunks
- 1package bacon, cookedcut into 1/2-inch pieces
- 1medium shallotminced
- 3/4teaspoon garlic powder
- 3/4teaspoon black pepper
- 3/4 teaspoon sea salt
- light olive oilas needed
Poached Eggs
- 4large eggs
- 1teaspoon rice vinegaroptional
- waterfor boiling
Arugula Salad
- 2cups fresh arugula leaveswashed and dried
- 1 tablespoon light olive oil
- 1/2teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
Bacon Eggplant Chutney
- Fry bacon in a large skillet until soft cooked. Remove the bacon from the pan to drain on a paper towel, leaving remaining oil in the pan.
- Add the eggplant and shallots to the pan and saute on medium heat, stirring frequently, until the eggplant becomes soft. Add additional olive oil if needed.
- While the eggplant is cooking, cut bacon strips into 1/2 inch pieces. Add the bacon to the eggplant and combine together, sauteeing until the eggplant is fully cooked.
- Stir in the garlic powder, salt, and pepper until well blended.
Poached Egg
- 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.
- Add 1 tablespoon rice wine vinegar to the water, then gently crack the eggs into the water making sure the eggs stay separated while cooking.
- Cook for 3 to 4 minutes or until the eggs is done to your liking.
Arugula Salad
- Place arugula into a small bowl, adding olive oil, salt, and pepper. Gently toss leaves until combined. Transfer the arugula on to two serving plates.
- Using a slotted spoon, gently remove the eggs from the water and place on top of arugula leaves. Top the eggs with Bacon Eggplant Chutney and serve immediately.
Recipe Notes
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