Eggplant Eggs-in-a-Hole

Eating veggies for breakfast is a great way to kick-off the day! Especially if you are having trouble incorporating more veggies into your diet. These Paleo, Eggplant Eggs-in-a-Hole are quick to put together and simple to make. The flavor is undeniably delish so serve this up at your next family meal or brunch!

This is a spin-off of an “egg-in-a-basket/hole”. Instead of your typical slice of bread with a hole cut out for a fried egg, a slice of eggplant baked with an egg in the center is a perfect replacement for a wholesome and healthy breakfast. This dish is also Paleo, Keto, and Whole30 compliant making it a perfect breakfast to serve anytime of year!

The olive oil on the eggplant gives the eggplant almost a buttery taste. Then adding the egg in the center just makes this a perfect, savory dish. I like to plate my eggs-in-a-hole with chives, tomatoes and avocado, which add a bit of freshness and compliments the dish well. (Although, these toppings are completely optional.)

These Paleo Eggplant Eggs-in-a-Hole have a soft, runny yolk filling inside a “buttery” flavored eggplant. This wholesome breakfast recipe is simply delish!

Let’s talk eggs. It is SO expensive going to the grocery store and getting the ideal, pasture raised eggs. In fact, most can’t afford that. I have found the best way to get ethical eggs is to go through a local farm. We tend to eat a lot of eggs on paleo so this tends to be the most sustainable option. You can also purchase in bulk so the cost is more economical. Another bonus is you can typically keep these eggs at room-temp. Making it simpler to store.

Enjoy! As always, I’d love to hear how you liked this recipe so don’t forget to come back and let me know!

Print Recipe

Eggplant Eggs-in-a-Hole

This quick and easy, Paleo, Keto, and Whole30 friendly breakfast recipe is delicious and satisfying. A soft, runny egg with a "buttery" flavored eggplant is the perfect wholesome combo. Seriously, yummy!

Course

Breakfast

Cuisine

American

Keyword

Keto, Paleo, Whole30

Prep Time

5 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

• 1 eggplant
• 1 tbsp olive oil or ghee if tolerated
• 6 Eggs
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 2 tbsp chives OPTIONAL
• 1 avocado OPTIONAL
• 1/4 cup quartered cherry tomatoes OPTIONAL

Course Breakfast Cuisine American Keyword Keto, Paleo, Whole30 Prep Time 5 minutes Cook Time 15 minutes Servings servings Ingredients 1 eggplant 1 tbsp olive oil or ghee if tolerated 6 Eggs 1/4 tsp Salt 1/4 tsp Pepper 2 tbsp chives OPTIONAL 1 avocado OPTIONAL 1/4 cup quartered cherry tomatoes OPTIONAL

Instructions

1. Pre-heat oven to 400 degrees.
2. Slice the eggplant about 1 inch thick, creating about 6 circles.
3. Cut a hole in the center of the eggplant about 1 inch in diameter. (see notes)
4. Place eggplant on a parchment lined sheet pan. Brush eggplant with olive oil.
5. Crack one egg into each eggplant hole.
6. Sprinkle the eggs and eggplant with salt and pepper.
7. Bake for about 15 minutes or until egg is at your desired consistency.
8. Optional: garnish with chives, tomatoes and avocados.
9. Enjoy!

Recipe Notes

I don't have a tiny circle cookie cutter to cut a hole in the center of the eggplant. If you do, great use it! Another way to do this is trace a tablespoon measuring spoon with a knife and the cut that out. I actually found using a children's liquid measuring cup for medicine is the perfect size, so you can try that too!