Eggplant, Toast and Egg Breakfast



1 tsp olive oil

2 Breaded Eggplant Cutlets (you can make your own but cutting an eggplant into thin slices and hand breading or you can find them frozen and pre-breaded in some grocery stores. If you make your own you can freeze them for quick use later.)

1/2 tsp butter

1 piece whole wheat bread

1 tsp olive oil

2 eggs

salt and pepper to taste ( I used an Alderwood smoked salt)

fresh basil

(optional) If I had it on hand I would have added thinly sliced Avocado.


In a skillet heat the olive oil to medium-high heat and add the breaded eggplant cutlets, cook for 3-5 minutes on each side until golden brown. Remove eggplant from pan and set aside. With a paper towel wipe away most of the remaining olive oil.

Add the butter to the pan and as soon as it is melted place the bread in the pan. Check the bread every 20 seconds and as soon as it starts to brown check it every 10 seconds until it is toasted to your liking, Remove the toast from the pan and plate it toasted side up, add the eggplant on top of the toast.

In the hot pan reduce heat to medium and add the olive oil. Crack the eggs gently into the pan and cook until the bottom part of the egg is opaque and firm, 1-2 minutes, add the salt and pepper to the egg carefully flip the eggs without breaking the yolks and cook on the other side until all of the egg white is firm but the yolk is runny. Remove from pan and place on top of the eggplant. Arrange with fresh basil and enjoy.




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