Grilled aubergine sandwich
Some things in life shouldn’t be hard, like this superb grilled aubergine sandwich with poached egg. Alright you maybe need to get your egg poaching thing on, but you can always replace that for a soft boiled egg. The ideal anti hangover sandwich if you ask me.
What do you need for 2 sandwiches?
- 1 aubergine
- 1 tablespoon of wine vinegar
- 2 biological eggs
- 2 slices of (gluten free) bread
- 60 grams of basil pesto, home-made or store bought
How do you make this delicious grilled aubergine sandwich?
Fill a pot with water and bring to a boil.
Meanwhile put a grilling pan on the stove with a drop of olive oil. Rinse and slice the aubergine, start grilling the aubergine and turn sides when brown stripes appear. When the slices are soft and colored, get them out of the pan. Sprinkle some salt on top and cut into strips, wrap in aluminium foil to keep it warm while continuing.
If the water is boiling, add a spoon of wine vinegar and break an egg above a small bowl. Whirl the boiling water and slip the egg into the water. Turn the heat low and cook the egg for 3 minutes to keep a runny yolk. Repeat the process for the second egg.
Roast the slices of bread in a toaster or in the oven until crunchy. Cover with the basil pesto and split the aubergine strips between the toasts. Finish with putting the poached egg on top with some freshly ground pepper. For the most beautiful effect you can slice open the egg yolk, to let it run over the sandwich.