Mediterranean Eggplant Stack with Poached Egg

Ingredients

1
Aubergine
120.0 Grams
Tomatoes
3.0 Piece
Halloumi
70.0 Grams
Eggs
1.0 Piece
Sourdough
1.0 Slice
Balsamic Glaze
15.0 Milliliters
Pesto
10.0 Grams
Olive Oil
15.0 Milliliters

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Mediterranean Eggplant Stack with Poached Egg

breakfast Dairy Eggs Gluten
Cook: 25 min
Serves: 1

Nutrition per serving

520
Calories
24g
Protein
28g
Carbs
34g
Fats
0g
Fiber

Instructions

1

Grill eggplant slices in olive oil until tender and lightly charred.

2

Grill halloumi until golden on both sides.

3

Toast the sourdough bread.

4

Layer toast with eggplant, halloumi, and tomato.

5

Poach egg until whites are set and yolk is soft.

6

Top stack with poached egg.

7

Drizzle with balsamic glaze and pesto before serving.