Eggs baked in aubergine, bacon and ricotta sauce with watercress – Food & Home Magazine
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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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
- freshly ground black pepper
- 4 large free-range eggs
- fresh chives, to serve
- fresh basil, to serve
- fresh, crusty bread, to serve
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