The party season is upon us and, yes, we feel sparkly and glamorous but… there are definitely mornings when we need a bit of reviving, restoring and putting back together. We asked Miles Kirby, executive chef of the Caravan restaurants in Clerkenwell and King’s Cross, to suggest a delicious, healthy breakfast idea for Editer readers.
‘This dish with aubergine purée, poached eggs and Greek sausage is easy to prepare and good for you. It’s not full of fat, rather it’s fresh and flavoursome – a great alternative to a fry-up, and you still get a hit of sausage and eggs.’ Miles uses a garlicky Greek beef sausage called soutzouki; if you can’t get hold of this, use chorizo, Turkish sausage from your local store, or any strong-flavoured sausage.
- The aubergine purée keeps well in the fridge, so it’s a good idea to make extra.
- Do prick the aubergines before cooking so they don’t explode.
- To poach eggs, bring water to a rolling boil, then reduce it to a low simmer. Add a drop of vinegar, swirl the water, and drop the egg into the swirl.
- As an alternative to sumac, you could use mild chilli flakes or smoked paprika, which works especially well with chorizo.
- We use St John sourdough for the toast.