I’ve been ill for a few days now.
It’s a bug (whatever that’s meant to be).
That’s 3+ days of high temperature, a wracking cough, highly flammable sore throat, blocked nose, terrible migraine, and feeling sick/cold/hot at any given point in time. Not to mention being exhausted if I take more than two steps away from my bed.
I don’t fall ill often.
I don’t even get colds (I’ve had two in 10 years).
I shouldn’t even be writing this, because I know that, after, I will crawl back into bed, exhausted and sweaty from this exertion, but 3+ days without writing or creating anything of note has driven me to the laptop. Even if I’m shivering uncontrollably and cussing into my mug of lemon and ginger concoction as I write this (mother, where are you?).
To say that this illness has taken me completely by surprise is an understatement.
I mean, I don’t get ill (how many times have I said that?)
For starters, it’s amazing how much clarity you get when you’re weak and nauseous.
Like why I haven’t taken out my camera in three weeks.
Like why I love aubergine eggs for breakfast.
Aubergines for breakfast. Yes, that’s a thing
It’s not because I lack imagination (here’s looking at you, dearly beloved sister).
It’s because I like their versatility. Add them to any dish, and they really hold their own – not bad for a vegetable that’s otherwise tasteless by nature.
I love wheat. It’s just that wheat doesn’t like me. So what’s a girl to do on a Saturday morning when she craves the full English? Well, substitute the toast for aubergine, I say. And while we’re at it, why not go large with your imagination?
And this is the result, my Super Saturday Aubergine Eggs Breakfast Supreme (you’re welcome).
- Pretty much any vegetables you have on hand. I’ve gone for:
- 3 salad peppers
- A handful of mushrooms
- 1 tomato
- 1 aubergine
- 3 medium-sized eggs
- Olive oil
- A handful of coriander (optional)
- 1 onion
- Black pepper
- 2-3 slices of back bacon
- 1/2 cup of coconut milk (optional)
- Put the bacon in the oven for about four minutes at 180C
- Remove from oven and tear into little strips
- Set aside on a plate
- Chop up a handful of coriander and set aside on a plate
- Chop up your aubergine and vegetables into medium-sized chunks or whatever works for you. Here’s what mine looks like:
- Heat up about four spoonfuls of olive oil on a frying pan
- Add the vegetables
- Let the vegetables soften, stirring occasionally. But not too much
- Add the strips of bacon
- Get three medium sized eggs
- Crack into a bowl without the yolk (I don’t like the yolk, so I leave it out. You may want to do otherwise)
- Add about half a cup of coconut milk (if you want), to the eggs
- Beat the eggs using a fork
- Pour into the frying pan, over the vegetables, making sure to cover as much as of the fried vegetables as possible
- Turn down the heat. Right down, so that the eggs simmer with the vegetables
- Sprinkle a little salt and black pepper over the mixture
- When the eggs start solidifying, put under the grill for about 7 mins on 230C (this is a guide – adapt to your preference). I like my eggs just right; a little runny, but also done, if that makes sense, so I take it out of the oven when I think it’s reached that stage
- Take out of the oven, sprinkle with coriander
- Serve with bread or eat on its own
Aubergines. How do you eat yours?