Créé avec l’IA
Eggplant Benedict with Avocado
30 min 181 kcal par portion Moyen
Ingrédients
4 Portions
- eggplants2 medium
- eggs4 large
- avocado1 ripe
- olive oil1 tablespoon
- lemon juice1 tablespoon
- chili flakes0,25 teaspoon
- saltto taste
- black pepperto taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants into 1-inch thick rounds and place them on a baking sheet.
- 3
Brush the eggplant slices with olive oil and season with salt and black pepper.
- 4
Roast the eggplant slices in the oven for about 20 minutes, or until they are tender and golden brown.
- 5
While the eggplants are roasting, bring a pot of water to a gentle simmer.
- 6
Crack the eggs into individual small bowls or ramekins.
- 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
Remove the eggs with a slotted spoon and set them aside.
- 9
In a small bowl, mash the avocado with lemon juice, chili flakes, salt, and black pepper to taste.
