So, I've really missed the old poached eggs n' toast breakfasts and lunches of my non-primal past. So today I invented a version of it I can eat. And mmmmm boy!
The recipe, unfortunately, presupposes that you can get frozen bags of prepared, pressed, sliced and grilled eggplant/aubergine/melanzane like you can in all the supermarkets in Italy. If you can't, I don't know what to tell you. It's really too much trouble to do it yourself.
1 packet (100g) of chopped pancetta affumicata (or "bacon bits" as we call them elsewhere)
two thick slices of grilled melanzane
grated fresh pecorino
Cook the pancetta in a pan on a low heat allowing the yummy grease to get all over the place. When it's cooked to your preference, place in the pan the two slices of melanzane, preferably frozen, and pile the pancetta on top. Put the lid on the pan and turn the heat down way low and allow the melanzane to thaw/cook (about 5-7 minutes).
Make a little well in the pancetta bits, arranging them on the slice to form a ring to hold in the egg. Carefully crack the egg into the well, allowing it to ooze beautifully through the pancetta. Stick the lid back on and allow the egg to cook (another 3-5 minutes).
Ladle it onto a plate and grate fresh pecorino on top to your little heart's content.
Good with a side of tomato chutney or salsa, esp. if you make these yourself with no sugar.
Mmmmmm...Italian Primal food!