Monday, June 25, 2012

Egg in a Hole!

Learning to swap out bread is the key to my journey of not consuming wheat products.  One of my favorite morning breakfast items was egg and toast.  So I had to find a way to improvise that was healthier option that provided fiber. 

I had some eggplant in the fridge that I was going to use to fill with the spaghetti sauce I made yesterday but I wasn't hungry after eating the my late afternoon snack of Savory Stuffed Banana Peppers so this morning I thought I would try out this eggplant to whip up a quick breakfast.  BINGO!  Worked like a charm and very tasty.  Actually better than the bread I used to have instead. Who would have thought...

I just cut off a couple of slices of eggplant, cored the middle and cooked it in some coconut oil, a little of my Summer Salt Blend Seasoning (I'll post that soon - just my all purpose seasoning mix I keep on hand with Himalayan Pink Salt) and then I added a an egg in the middle after I flipped the first side.  I put a lid over it to cook it slowly on lower heat to cook the top slightly.  Added some chopped cilantro and a little garlic chili sauce for dipping.  (Got to have a little spice.)

This was very easy to prepare -  low carb, protein and fiber.  Poured a glass of iced coffee with coconut milk hazelnut creme and breakfast was served in less than 10 minutes!  

Out the door for a busy week...Stormy


  1. Mmmm, i love eggplant and I love that this is no carb. Looks great!

  2. Hi Julie...Thanks for stopping by...Stormy