Eggplant and Bacon with Poached Egg Recipe

Name: Eggplant and Bacon with Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Eggplants; 3 slice Bacon; 3 Poached egg; 1 tbsp Katakuriko; 50 ml Water; 2 tbsp Soy sauce; 2 tbsp Mirin; 1 to 1 1/2 tablespoons Sugar; 1/2 tsp Grated ginger; 1 White sesame seeds; 1 Ichimi spice

Servings: persons

3 Eggplants
3 slice Bacon
3 Poached egg
1 tbsp Katakuriko
50 ml Water
2 tbsp Soy sauce
2 tbsp Mirin
1 to 1 1/2 tablespoons Sugar
1/2 tsp Grated ginger
1 White sesame seeds
1 Ichimi spice

1
Prepare poached egg to your desired method (You can also serve it sunny side up or raw).
2
Cut bacon into 3 to 4 strips and chop eggplant into bite-sized pieces.
3
Dust eggplants in katakuriko, heat a generous amount of oil (3 to 4 tablespoons) over medium heat and evenly fry both sides.
4
When evenly browned, add bacon to the edge of the pan and fry.
5
Reduce heat, add the combined ingredients, and simmer until the juice slightly thickens.
6
Serve over rice with a poached egg on top and sprinkle with ichimi spice and sesame seeds.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Eggplants, 3 slice Bacon, 3 Poached egg, 1 tbsp Katakuriko, and more.

Yes, Eggplant and Bacon with Poached Egg falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Bacon with Poached Egg

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