This is a Paleo take on the childhood classic, Toad in a Hole. The eggplant replaces the bread used in the classic recipe, making this recipe good for you!
Course Breakfast, Dinner, Eggs, Lunch, Vegetable
Keyword eggplant, eggs, Paleo
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 2servings
Author Lynn / Turnips 2 Tangerines
Ingredients
1medium eggplant
2tablespoonsolive or coconut oil
4largeeggs
1green onion, thinly sliced
Instructions
Peel eggplant, slice eggplant into thick slices, one eggplant should yield 4 slices. Season with salt and pepper. Using a cookie cutter, cut a hole in the seed section of each slice.
Heat a large skillet over medium heat. Add the oil, followed by the eggplant. Cook eggplant on one side for 4 minutes, flip over, cook 3 minutes longer.
Melt one teaspoon of butter in hole of eggplant. Crack one egg into center of each slice. Season with salt and pepper. Cook for 3 to 4 minutes. Flip over, being careful not to let the egg fall out of the hole. Cook another 3 to 4 minutes and remove from pan. Garnish with sliced green onions if desired. Serve.