This dish was so good when I ate it for brunch a couple of weeks ago at the buzzing little café Two Good Eggs in Surry Hills, that I just had to try it at home – but I cheated and made it another, quicker, way. It was for me a great opportunity to use some vegetables that I had already cooked, and it turned out to be a healthy delicious dish for one.

In the café there was a waiting time of 15 minutes which was worth it and here is the picture is of the dish (absolutely delicious!) that I ate  there.

In a microwave-proof dish put two thinly sliced mushrooms and a little butter and microwave on FULL, covered for about 30 seconds. Add cooked pumpkin and eggplant (or potato, spinach, any other vegetables you like and have available) and top with a few tablespoons of passata (tomato puree) or canned tomato. Mix together and cover and heat again on FULL for one minute or until hot. (Microwaves vary in power output, so keep heating until very hot.
Make a small dent in the vegetables and break in one or two eggs. Season to taste and put a teaspoonful or more of pesto on top of the eggs. Cover and cook until eggs are set – around 45 seconds. Serves with slices of sourdough bread.

Serves 1.

Enjoy!