Low Carb Crispy Aubergine Breakfast Stack with Smashed Avo & Poached Egg
A lovely low-carb breakfast that makes for a moreish way to start your day.
- Serves: 4 |
- Difficulty: a little effort
- Prep Time : 20 mins |
- Cook Time : 20 mins
Fried Aubergine Rounds
8 equal size widthways slices of aubergine, skin on (in rounds)
¼ C (60 ml) grated Parmesan cheese
2 eggs, beaten
enough oil to shallow fry
salt and black pepper
2 Tbsp (30 ml) vinegar
100 g salmon ribbons
Fried Aubergine Rounds
Place the sliced aubergine onto a dinner plate lined with paper towel and microwave on high for 5 minutes. This helps remove the liquid and break down the tissue of the aubergine so that it doesn’t absorb oil like a sponge when fried. It will also get rid of any bitter flavours that might be present. Remove the aubergine from the microwave and let it cool.
Place the avocado into a mixing bowl and smash with a fork. Add the lemon juice, season to taste and mix to combine. Tip: you could add a little paprika or chipotle spice for heat.
Have 2 medium size bowls ready. In one bowl place the coconut flour and Parmesan and mix well to combine. In the other bowl add the eggs and whisk. Dip the aubergine slices into the egg mix then dredge in the coconut flour mix and place the pieces onto a rack. After all of the pieces are coated, repeat the process again for a double dredge.
Pour enough oil into a large pot to shallow fry and bring it up to 180 ºC. Fry the aubergine in batches for 3-4 minutes or until golden. Drain the aubergine on a piece of paper towel.
Set a medium size pot over medium high heat and bring to a boil then reduce to a simmer. Salt the water and add the vinegar. Crack the eggs into small ramekins to make it easier to drop them into the water. Use a whisk to swirl the water, then drop the eggs in one at a time. Cook for 2 minutes for soft poached eggs. Use a slotted spoon to remove the eggs from the water and place them onto a piece of paper towel to drain. Snip off any stringy egg white strands.
Stack two slices of aubergine on top of one another per serving, then top with a generous spoonful of smashed avocado. Add a few ribbons of salmon and top with a poached egg. Season to taste and tuck in.