Eggplant and Smoked Salmon Benedict

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Slice the eggplants into 1/2-inch thick rounds. Brush each side with olive oil and season with salt and black pepper.

3. 3

   Place the eggplant slices on a baking sheet and roast in the oven for about 20 minutes, flipping halfway through, until they are tender and golden brown.

4. 4

   While the eggplants are roasting, poach the eggs. Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.

5. 5

   Remove the eggs with a slotted spoon and set them on a paper towel to drain.

6. 6

   Once the eggplants are done, remove them from the oven and let them cool slightly.

7. 7

   To assemble, place a slice of roasted eggplant on a plate, top with a slice of smoked salmon, a poached egg, and a generous spoonful of hollandaise sauce.

8. 8

   Garnish with fresh dill and serve immediately.