Poached eggs with roasted aubergine and cherry tomatoes

Ingredients

For 1 serving

• Eggs2
• Eggplant150 g
• Cherry tomatoes80 g
• Basilto taste
• Bread30 g
• Extra virgin olive oil6 g
• Saltto taste

Contains: gluten, eggs,

In season: July – September

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Wash and trim the aubergines and cut them into roughly 2 cm cubes; wash the cherry tomatoes and leave them whole.
3. In a bowl toss the aubergine and tomatoes with the oil and a pinch of salt, spread them on the tray in a single layer and roast for 20 minutes, turning halfway, until the aubergine is soft and golden at the edges.
4. In the last few minutes bring a small pan of water to a gentle simmer and toast the bread for 2–3 minutes, until crisp.
5. Crack each egg into a small cup, lower the heat until the water barely simmers, stir a gentle whirlpool and slide in one egg at a time; cook for 3 minutes, until the white is set and the yolk soft, and lift them out with a slotted spoon.
6. Put the vegetables on the plate, set the eggs on top, finish with torn basil and serve with the bread.