Poached egg toasts with roasted aubergine and peppers
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Egg 8 medium, shelled 400 g
- Aubergine 2 medium 600 g
- Red pepper 2 large 500 g
- Bread 8 slices 240 g
- Garlic 1 small clove 3 g
- White wine 15 g
- Extra virgin olive oil 10 g roasting and 20 g dressing 30 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Preheat a conventional oven to 190°C. Prick the aubergines and place on a tray with the whole peppers. Rub with 10 g oil and roast for 40–50 minutes, turning halfway, until the flesh is tender. Cover and cool for 10 minutes, then peel, deseed the peppers and cut both vegetables into strips.
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Warm the remaining 20 g oil with the chopped garlic for 30 seconds without browning. Add the wine and simmer for 2 minutes. Mix with the vegetables, salt and parsley. This preparation should not be considered alcohol-free.
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Toast all eight slices of bread. Bring a wide saucepan of water to a very gentle simmer. Crack the eggs individually into a cup and slide into the water in batches of two or three. Cook for 3–4 minutes for set whites and soft yolks, or longer for firm yolks. Lift out with a slotted spoon and drain.
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Divide the vegetables between the eight toasts and place one egg on each. Serve two toasts per person immediately.
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