Here's a really simple way to spice up your breakfast. In the image above, I've prepared broiled (The Greenhouse) eggplant with a fried-steamed egg (From our local free range Egg supplier - can't give her name since she's maxed out on customers).
For the egg plant recipe:
- soak 1/4 to 1/2 inch thick slices of eggplant in milk (I use Lactese due to lactose intolerance) for 5 -10 minutes;
- pre-heat the broiler in your oven;
- prepare a wet mixture of 2 TBS of grainy Dijon mustard, 1 TBS of Newfoundland Bee Company honey and 1 TBS of butter (or margarine for the LI people like me). If the butter is hard, nuke it for 30 seconds and stir until blended;
- lay the eggplant on a baking sheet and broil each side for 2 minutes to soften;
- prepare a dry coating with crushed crackers (optional: minced fresh parsley. I did not actually use any but I will next time. We love parsley)
- remove softened eggplant from oven and coat with the wet mix. Sprinkle dry mix over each and finish with coarsely crushed pecans;
- return to oven for another 2-3 minutes. CAUTION: keep an eye on the eggplant, may be burnt if you are not careful;
- in another pan, lightly grease with olive oil, heat, crack the eggs into middle, allow to cook on the bottom, use a glass cover and a TBS of water and steam the tops;
- Sprinkle with steak spice;
- Plate with The Greenhouse cherry tomatoes cut into wedges and sliced fresh kiwi.