A Light Healthy Poached Egg Taco with Fresh Goat Cheese, Tomatoes and Eggplant Caviar

This is a light and healthy way to enjoy a taco, rich, delicious, low carb and all healthy fat. And it also highlights the last of this season’s eggplant and tomatoes from the garden and the arrival of fall spinach.

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Poached Egg and Goat Cheese Tacos

Ingredients
Two organic, pasture-raised eggs
Two corn tortillas
1 ½ ounces fresh goat chevre
2/3 cup fresh fall spinach, torn into medium pieces
2-4 tomato slices, cut in thirds
¼ avocado, sliced
¼ teaspoon smoked paprika
1/8 teaspoon chipotle or chili powder
Sea salt and fresh ground black pepper

Instructions
1.   Poach eggs in egg poacher or in wide pan filled with very hot, but not boiling, water with a bit of vinegar for about 3-4 minutes. Remove with slotted spoon. (For detailed instructions on how to properly poach an egg, See, Simply Recipes article, “Easy Poached Eggs
2.   Meanwhile, heat tortillas over open flame on stove to soften and slightly char.
3.   Spread goat cheese on both tortillas and divide the spinach, tomato and avocado evenly between the two tortillas.
4.   Place poached egg on each and sprinkle with paprika, chipotle or chili powder, salt and pepper.
5.   Fold over and serve with eggplant caviar (recipe below)

 

Eggplant “Caviar”

IMG_2695 The girls at the Children’s Workshop Garden at Campos made this last week with the last of our eggplant and loved it. Very garlicky, herbaceous. A delicious garnish for bruschetta, crackers, sandwiches.

Ingredients
4 medium eggplants (I used a mix of Thai, Rosa Bianca and White from the garden)
2 tablespoons olive oil
1 teaspoon kosher or sea salt
½ teaspoon fresh ground pepper
2 tablespoons fresh mint, chopped
2 cloves garlic, finely minced
1 small shallot, finely minced
1 tablespoon fresh basil, chopped
1 ½ teaspoons lemon juice
¼ cup extra virgin olive oil

Instructions
1. Preheat oven to 400 degrees
2. Cut eggplant into 1 inch pieces, toss in a bowl with olive oil, salt, pepper and 1 tablespoon of fresh mint. Spread evenly on a sheet pan and roast in the oven for about 20 minutes or until soft and browned on all sides, stirring about halfway through. Remove from pan and cool to room temperature.
3. Chop eggplant into small dice, almost a very rough paste and place in large bowl. Add remaining ingredients and stir well to combine. Adjust flavor by adding more lemon juice, salt and pepper, to taste.

 

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