Eggplant Benedict with Hollandaise Sauce

Instructions

1. 1

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

2. 2

   Slice the eggplants into 1/2-inch thick rounds. Brush both sides with olive oil and season 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 tender and golden.

4. 4

   While the eggplants are roasting, prepare the Hollandaise sauce. Melt the butter in a small saucepan over low heat.

5. 5

   In a blender, combine the lemon juice, cayenne pepper, and a pinch of salt. Blend on low speed and slowly drizzle in the melted butter until the sauce is thick and creamy.

6. 6

   Poach the eggs by bringing a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it 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 a roasted eggplant slice on a plate, top with a poached egg, and drizzle with Hollandaise sauce.

8. 8

   Garnish with chopped parsley and serve immediately.