Créé avec l’IA
Eggplant Florentine Benedict
50 min 222 kcal par portion Moyen
Ingrédients
4 Portions
- eggplants2 medium
- eggs4 large
- spinach1 cup
- hollandaise sauce1 cup
- olive oil1 tablespoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants into 1/2-inch thick rounds and place them on a baking sheet.
- 3
Brush the eggplant slices with olive oil and sprinkle with salt and black pepper.
- 4
Roast the eggplant slices in the oven for about 20 minutes, flipping halfway through, until they are tender and golden brown.
- 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
In a separate pan, sauté the spinach over medium heat until wilted, about 2-3 minutes.
- 7
To assemble, place a roasted eggplant slice on a plate, top with sautéed spinach, a poached egg, and drizzle with hollandaise sauce.
- 8
Repeat for the remaining servings and serve immediately.
