Early Morning Eggplant and Eggs

I’m all about efficiency in life.  In fact, my “efficiency expertise” is a bit of an inside joke at times.  I like things done quickly, I like things done well, and I like things done with maximum productivity.

I also don’t like to waste things.

…and leftovers make things a whole lot easier at times.

So, with a little bit of Eggplant Elegance remaining in the fridgidere ~ I created a bit of an efficient, early morning eating escape ~

Early Morning Eggplant and Eggs

1 c. thinly sliced and oven roasted eggplant, leftover from Eggplant Elegance
1 – 2 Tbs. Kerrygold butter
3 pastured eggs
1/2 c. marinara sauce
sea salt and pepper

Preheat oven to 325 degrees.  On an oven safe plate or baking dish, spread out leftover eggplant discs to reheat and keep warm.   
In a large skillet over medium heat, melt the butter.  Add each egg and fry until absolutely perfect.  Add salt and pepper.
Remove eggplant from oven.  
To assemble, layer eggplant and eggs and topping with sauce, until piled high, attractive and tasty!

Although I love productivity and maximizing outcome, I feel less than maximal with this photo…bare with me.

For this early morning meal, I also noshed on some Cheezy Truffle Snip Chips from Wonderfully Raw.  It was a match made in heaven, I tell you!

photo 1

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