Ctrl-ALT-DELicious HIP AUBERGINE TOAST

 

with poached egg, tomato & sweet pepper chutney & avocadoimage

The very hip and happenin’ eggs and avocado combo has been a favourite of mine for a while now. Great for breakfast, 2nd breakfast, elevenses, lunch, afternoon tea, dinner and supper. A favourite of hipster Hobbits and just regular hipsters 😉 What makes it a hipster delicacy? I don’t really know to be honest but you can be sure to find endless variations of the notorious avocado toast on some of the hippest menus in town- not to mention it’s takeover on Instagram. Bloggers, floggers, vloggers, joggers and food fiends alike are keen keen fans. The imagery can get extremely vivid and colourful and hipster and cool, so cool- you just might drool. I sure do! The attention to detail is wizardry! The amount of ways you can slice an avocado is overwhelming. I always panic and end up spooning it out like a kiwi. Luckily it still tastes like avocado, not kiwi. I decided to get hipster in the kitchen and substitute regular toast for aubergine toast! Dipped in egg, coated in sesame seeds and ground almonds then pan fried in coconut oil. It was b-e-a-utiful! Crispy ALT toast, with gooey egg, avocado and tomato & sweet pepper chutney! Please do it! I know you’ll like it. And if you don’t.. it can be your little secret.

Ingredients
1 large Aubergine
3 eggs
Half sweet red pepper
5-6 cherry tomatoes
Tomato Chutney
1 Avocado
Ground Almonds
Sesame seeds
Coconut oil
Salt and pepper

  • Method
  • Finely chop the sweet pepper and tomatoes. Put them in a bowl and give them a good mash up, so they tomatoes go saucy.
    I already had some pre bought tomato chutney in the fridge, so I added 2 dollops to the tomato/pepper mix. If you have time you could make your own chutney from scratch. (Oh ballymaloe relish would be epic here actually)
  • Take your aubergine, cut off the top then slice it lengthways into desired thickness (think bread slices). I would suggest using slices from the centre, so that both sides are free of the outer peel.
  • In a shallow dish, crack 1 egg and give it a good whisk. In another dish mix together ground almonds and sesame seeds add sprinkle of salt and pepper. I didn’t measure but I’d estimate 4 spoons almonds, 1 spoon seeds. You can always make more it’s no biggy.
  • You want to simultaneously cook the poached eggs and the aubergine at the same time. Both are best eaten straight away. Boil the kettle and get a pot for the eggs and heavy based pan for the aubergine.
  • Add 3 tablespoons of coconut oil to the pan and turn up to a high heat.
  • Individually dip each slice of aubergine in egg, front and back. Then dip into the almonds, coating each side well. Put them straight on the pan and cook 3-4 mins each side. (Depending on your pan/heat might take less).
  • Everyone has their own way of making poachies. I pour boiling water into the pot, bring it to a simmer. Crack your egg into a small glass (makes it easier to tip it in). Take a spoon stir the water so you get a swirling, cyclone action. Then slowly pour your egg into the centre of the pot. Cook for 3mins.
  • Plate up aubergine, layer with chutney, sliced avocado and throw your eggs on top. Eat asap! Taste!

Caoimh’s Tip
~ Top with grated parmesan or cheddar! Mmmm
~ The aubergine could be a base for any sambo. Chicken & pesto could be a winner for the carnivores. Salmon, chive & cream cheese perhaps? Fried egg and bacon? Get funky. Get creative with the batter.. You could add a variety of seeds.
~ This is a gluten free option but you could definitely make a batter using regular flour.

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