Eggplant Benedict

Instructions

1. 1

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

2. 2

   Slice the eggplants into 1/2-inch thick rounds.

3. 3

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

4. 4

   Place the eggplant slices on a baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

5. 5

   While the eggplants are roasting, poach the eggs. Bring a pot of water to a gentle simmer and add a splash of vinegar.

6. 6

   Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.

7. 7

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

8. 8

   Warm the hollandaise sauce according to package instructions or your preferred method.

9. 9

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

10. 10

    Garnish with chopped chives and serve immediately.