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
