Eggplant and Avocado 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 sprinkle 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 golden brown and tender.

4. 4

   While the eggplants are roasting, bring a pot of water to a gentle simmer. Crack the eggs into individual small bowls.

5. 5

   Gently slide each egg into the simmering water and poach for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

6. 6

   Slice the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin slices.

7. 7

   To assemble, place a roasted eggplant slice on a plate, top with a few slices of avocado, a poached egg, and drizzle with hollandaise sauce.

8. 8

   Repeat for the remaining servings and serve immediately.