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Eggs baked in aubergine, bacon and ricotta sauce with watercress

Name: Eggs baked in aubergine, bacon and ricotta sauce with watercress
Cook time: 45 min
Yield: 2
Ingredients: 125g (½ pack) streaky bacon; 15ml (1 tbsp) olive or avocado oil; 15ml (1 tbsp) butter; ½ medium onion, finely diced; 1 medium aubergine, diced; 2,5ml (½ tsp) green chillies, finely chopped (optional); 2,5ml (½ tsp) crushed garlic; 150g ricotta; 125ml (½ cup) vegetable stock; 40g watercress; salt and freshly ground black pepper, to taste; 4 large free-range eggs; fresh chives, to serve; fresh basil, to serve; fresh, crusty bread, to serve

October 17, 2023

Eggs baked in aubergine, bacon and ricotta sauce with watercress recipe

We’re not saying that eggs baked in aubergine, bacon and ricotta sauce with watercress is the perfect breakfast idea, but if the shoe fits…

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Eggs baked in aubergine, bacon and ricotta sauce with watercress

Breakfast

Serves: 2

Cooking Time: 45 mins

Ingredients

125g (½ pack) streaky bacon
15ml (1 tbsp) olive or avocado oil
15ml (1 tbsp) butter
½ medium onion, finely diced
1 medium aubergine, diced
2,5ml (½ tsp) green chillies, finely chopped (optional)
2,5ml (½ tsp) crushed garlic
150g ricotta
125ml (½ cup) vegetable stock
40g watercress
salt and freshly ground black pepper, to taste
4 large free-range eggs
fresh chives, to serve
fresh basil, to serve
fresh, crusty bread, to serve

Instructions

Preheat the grill.

Line a baking tray with baking paper and place the strips of bacon on the tray. Grill in the oven until golden and crispy, 4 – 5 minutes. Roughly cut the strips of bacon into thirds.

Lower the oven temperature to 180°C.

Heat the oil and butter in a cast-iron or ovenproof pot over medium heat. Add the onion and sauté for 5 minutes. Stir in the aubergine, chilli and garlic, and fry over medium heat until tender, about 5 minutes.

Stir in the ricotta and stock, and allow the mixture to bubble, 2 – 3 minutes. Add the watercress and remove the pot from the heat. The residual heat of the pot will lightly cook the watercress. Stir in the bacon and season to taste.

Use a spoon to gently make 4 hollows in the thick sauce for the eggs. Crack open the eggs and gently pour them into the hollows. Place in the oven to bake for 10 – 12 minutes, depending on how soft or hard you prefer your eggs.

Scatter chopped chives and basil on top and serve with crusty bread.