Breakfast of Champions

Aubergine bacon:
Sliced aubergine rubbed with 1 tablespoon sugar, 1 teaspoon salt and 1/2 teaspoon good smoked paprika. Leave in a colander (with a bowl under it) in the fridge overnight.
Griddle to get pretty stripes…
20130525-114637.jpg
With Sourdough Bagels of Awesomeness:
20130525-090320.jpg and maple syrup…

or for extra savoury joy:
Fry an onion in a little olive oil with a teaspoon of garam masala and chilli until just softened. Then add some left over polenta, broken up a little. Cook until the onions have dark edges and the polenta has some crispy bits. You’ll do best with a cast iron pan- ruthlessly scrape off anything that sticks- those are the best bits!

You could also add some chopped tomato, fresh chilli and coriander at the last minute.

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