Creado con IA
Eggplant and Avocado Benedict
55 min 280 kcal por ración Media
Ingredientes
4 Raciones
- eggplants2 medium
- eggs4 large
- avocado1 whole
- hollandaise sauce1 cup
- olive oil1 tablespoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Preparación
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants into 1/2-inch thick rounds. Brush each side with olive oil and sprinkle with salt and black pepper.
- 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
While the eggplants are roasting, bring a pot of water to a gentle simmer. Crack the eggs into individual small bowls.
- 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
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin slices.
- 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
Repeat for the remaining servings and serve immediately.
