Inspired by this post this is what I made for my breakfast.
Forgive the crappy photo – I took it with my phone.
Because I didn’t have any portabello mushrooms I used a thick slice of eggplant that I cooked in the bacon fat. And because I didn’t have any ham I used 2 rashers of the wonderful pastured bacon. And I added spinach because I felt like something green.
So actually the only thing that my recipe has in common with the one I linked to is the poached egg!
Eggplant is an AIP stage 4 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Poached Egg with Bacon, Spinach and Eggplant
1 thick slice of eggplant (I cut mine about 2 cm thick)
2 rashers of pastured bacon
1 large handful of baby spinach leaves
Put the bacon in a skillet over a medium heat and cook until it is crispy and the fat has rendered out. Don’t have the heat too high – you want as much bacon fat as you can. While the bacon is cooking you can add the eggplant slice to the same pan and it will gradually cook in the bacon fat as well. Cook the eggplant until it is tender and golden brown on both sides.
Meanwhile bring a pan of salted water to the boil and add a dash of vinegar (I used apple cider vinegar) to help the egg proteins coagulate. I like the slightly vinegary taste that it gives the egg as well. Reduce the heat to a barest simmer and swirl the water as this helps the egg white stay nice and neat. Crack the egg right in the center of the swirl and cook for a minute or two until the white is set and the yolk is still runny.
Once the bacon and eggplant are cooked, put the spinach in the skillet and toss in the hot bacon grease to wilt it.
Assemble your breakfast:
Place the eggplant slice on a plate and top with the spinach. Crisscross the 2 bacon rashers over the top of this and sit the poached egg on top.
Nomm immediately before it has the chance to get cold.