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.

Poached eggs, aubergine puree, Greek yoghurt, sumac and soutzouki sausage

Ingredients to serve two

  • Enough soutzouki sausage for two
  • Two aubergines
  • One clove garlic, finely chopped or grated
  • Zest and juice of half a lemon
  • 50g tahini
  • 40ml olive oil
  • 80g Greek yoghurt
  • Quarter of a bunch of parsley, chopped
  • Four eggs
  • Half a tsp of sumac
  • Parsley leaves to garnish
  • Salt and pepper
  • Toast for two
  • 1

    Chargrill or roast the aubergines until they are soft through, and allow to cool.

  • 2

    Meanwhile, grill or fry your sausage.

  • 3

    Slice the aubergines in half lengthways and, using a spoon, scrape the flesh off the skin and roughly chop it.

  • 4

    Place the chopped flesh in a bowl and mix in the garlic, lemon zest and juice, tahini, olive oil, half the yoghurt and the chopped parsley. Season to taste with salt and pepper.

  • 5

    Poach your eggs.

  • 6

    Spoon the aubergine purée into two bowls, and squash flat with the back of a spoon to make a platform to sit the eggs on. Arrange the soutzouki sausage on top of the purée, then place two poached eggs on top of the sausage.

  • 7

    Top the dish with some dollops of Greek yoghurt, and sprinkle on a few parsley leaves and some sumac.

  • 8

    Finally, drizzle with some extra virgin olive oil and serve with toast.

Miles’ tips

  • 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.
Caravan, Granary Building, off Goods Way, London N1C 4 AA (020 7101 7661; www.caravankingscross.co.uk)
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