Créé avec l’IA
Eggplant and Egg Breakfast Stack
30 min 125 kcal par portion Facile
Ingrédients
4 Portions
- eggplants2 medium
- eggs4 large
- olive oil1 tablespoon
- garlic powder1 teaspoon
- onion powder1 teaspoon
- saltto taste
- pepperto taste
- chives1 tablespoon
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants into 1/2-inch thick rounds.
- 3
Brush both sides of the eggplant slices with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper.
- 4
Place the eggplant slices on a baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until they are golden brown and tender.
- 5
While the eggplant is roasting, heat a non-stick skillet over medium heat and cook the eggs to your preference (sunny side up, over easy, etc.).
- 6
Once the eggplant slices are done, stack them on a plate, placing a cooked egg on top of each stack.
- 7
Garnish with chopped chives and serve immediately.
