Eggplant Benedict with Cheese

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 season 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 eggplants are roasting, bring a pot of water to a gentle simmer and add the lemon juice.

6. 6

   Crack the eggs into individual small bowls or ramekins.

7. 7

   Gently slide each egg into the simmering water and poach for about 3-4 minutes, until the whites are set but the yolks are still runny.

8. 8

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

9. 9

   Once the eggplant slices are done, remove them from the oven and sprinkle with smoked paprika.

10. 10

    Place a poached egg on top of each eggplant slice.

11. 11

    Sprinkle grated cheddar cheese over the eggs and eggplant.

12. 12

    Return the baking sheet to the oven for 2-3 minutes, just until the cheese melts.

13. 13

    Serve immediately, garnished with additional smoked paprika and black pepper if desired.