Eggplant Florentine Benedict

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 sprinkle 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 eggplant is roasting, bring a pot of water to a simmer and poach the eggs until the whites are set but the yolks are still runny, about 3-4 minutes.

6. 6

   In a separate pan, sauté the spinach over medium heat until wilted, about 2-3 minutes.

7. 7

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

8. 8

   Repeat for the remaining servings and serve immediately.