Recently Bryan and I noticed that we haven't been to our favorite breakfast spot, Kona Kitchen, in ages. This morning, I figured out why.
It's just so easy, and delicious, to stay home and eat breakfast. Especially when I concoct meals at the gym, like this one!
Mai Ling's Kitchen Sink Skillet
1 medium eggplant
1-1/2 t. salt, divided
1 lb. fingerling potatoes
1 T. olive oil
8 slices bacon
2 c. arugula
Heat 9-by-13-inch glass pan in the oven at 400 degrees while you prepare eggplant and potatoes.
Cut eggplant into 1-inch chunks and place in a colander. Sprinkle with about 1/2 t. salt and let sit in the sink. Cut potatoes into 1-inch chunks and toss with about 1 t. salt and 1 T. olive oil. Blot eggplant with a paper towel and add to the potatoes.
Place potato-eggplant mixture in the oven in a single layer and bake for 20-25 minutes.
Cut bacon into 1/2-inch pieces and cook in a large frying pan until crisp. Remove with a slotted spoon onto a plate lined with paper towels. Meanwhile, cook the four eggs in the bacon grease.
When potatoes and eggplant are done, stir in bacon and arugula. Serve topped with eggs.