Creado con IA
Eggplant and Spinach Benedict
40 min 148 kcal por ración Media
Ingredientes
4 Raciones
- eggplants2 medium
- eggs4 large
- fresh spinach1 cup
- olive oil1 tablespoon
- lemon juice1 tablespoon
- Greek yogurt1/2 cup
- paprika1/4 teaspoon
- saltto taste
- black pepperto taste
Preparación
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants into 1/2-inch thick rounds and place them on a baking sheet.
- 3
Brush the eggplant slices with olive oil and season with salt and black pepper.
- 4
Roast the eggplant slices in the oven for about 20 minutes, flipping halfway through, until they are tender and golden brown.
- 5
While the eggplants are roasting, bring a pot of water to a gentle simmer and add a splash of lemon juice.
- 6
Crack the eggs into individual small bowls or ramekins.
- 7
Gently slide the eggs into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks are still runny.
- 8
Remove the eggs with a slotted spoon and set aside.
- 9
In a small bowl, mix the Greek yogurt with the remaining lemon juice and paprika. Season with salt and black pepper to taste.
