Eggplant Benedict with Tomato Salsa

Instructions

1. 1

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

2. 2

   Slice the eggplants into 1/2-inch thick rounds and place them on a baking sheet.

3. 3

   Brush the eggplant slices with olive oil and season with salt and black pepper.

4. 4

   Roast the eggplant slices in the oven for about 20 minutes, flipping halfway through, until they are tender and golden brown.

5. 5

   While the eggplants are roasting, prepare the tomato salsa by dicing the tomatoes and mixing them with lemon juice, chopped cilantro, cumin, salt, and black pepper in a bowl.

6. 6

   Poach the eggs by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and carefully cracking the eggs into the water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.

7. 7

   To assemble, place roasted eggplant slices on a plate, top each with a poached egg, and spoon the tomato salsa over the eggs.

8. 8

   Serve immediately and enjoy your Eggplant Benedict with Tomato Salsa.