Eggplant Benedict with Avocado

Instructions

1. 1

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

2. 2

   Slice the eggplants into 1-inch thick rounds and place them on a baking sheet.

3. 3

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

4. 4

   Roast the eggplant slices in the oven for about 20 minutes, or until they are tender and golden brown.

5. 5

   While the eggplants are roasting, bring a pot of water to a gentle simmer.

6. 6

   Crack the eggs into individual small bowls or ramekins.

7. 7

   Gently slide the eggs into the simmering water and poach them for about 3-4 minutes, or until the whites are set and the yolks are still runny.

8. 8

   Remove the eggs with a slotted spoon and set them aside.

9. 9

   In a small bowl, mash the avocado with lemon juice, chili flakes, salt, and black pepper to taste.

10. 10

    Once the eggplant slices are done, remove them from the oven.

11. 11

    To assemble, place a spoonful of the mashed avocado on each eggplant slice.

12. 12

    Top each with a poached egg.

13. 13

    Serve immediately and enjoy your Eggplant Benedict with Avocado.