Creado con IA
Eggplant Benedict
45 min 220 kcal por ración Media
Ingredientes
4 Raciones
- eggplants2 medium
- eggs4 large
- hollandaise sauce1 cup
- olive oil1 tablespoon
- salt1 teaspoon
- black pepper0,5 teaspoon
- chives1 tablespoon
Preparación
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants into 1/2-inch thick rounds.
- 3
Brush both sides of the eggplant slices with olive oil and season with salt and black pepper.
- 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
While the eggplants are roasting, poach the eggs. Bring a pot of water to a gentle simmer and add a splash of vinegar.
- 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
Remove the eggs with a slotted spoon and set them on a paper towel to drain.
- 8
Warm the hollandaise sauce according to package instructions or your preferred method.
- 9
