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Eggplant Benedict

Using fried eggplant instead of english muffins makes for a delicious low carb Eggs Benedict recipe. And learn some tricks to perfectly poached eggs! Recipe from All Day I Dream About Food
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 2
Calories 729 kcal

Ingredients
  

Hollandaise Sauce

  • 2 large egg yolks
  • 2 tsp lemon juice
  • 1/4 cup butter melted
  • 1/4 tsp salt
  • pinch cayenne pepper

Eggplant Benedict

  • 2 tbsp butter
  • 4 slices eggplant about 1/2-inch thick
  • salt
  • pepper
  • 2 tbsp vinegar
  • 4 large eggs
  • 4 slices bacon (Canadian bacon, ham or regular bacon, cooked crisp)
  • paprika for sprinkling

Instructions
 

For the Hollandaise

  • Whisk egg yolks and lemon juice in a bowl over a pan of barely simmering water (do not let the bottom of the bowl touch the water).
  • Slowly drizzle in melted butter and keep whisking until mixture thickens. Do not overcook.
  • Remove from heat and whisk in salt and cayenne pepper. Cover and set aside while preparing eggplant and eggs.

For the Eggplant

  • Heat butter in a large skillet over medium heat. When butter is melted, add eggplant slices.
  • Sprinkle with salt and pepper and cook until tender and mostly translucent, about 3 to 5 minutes per side.
  • To poach the eggs, fill a large pot about half full with water. Bring to just a boil, then reduce heat so it is just simmering (I found that about 180F to 185F on an instant-read thermometer was perfect).
  • Break each egg individually into a fine-mesh sieve set over a bowl and let the watery part of the white drain out. Add egg to water and repeat with remaining eggs, cooking each about 3 minutes and gently turning over each egg once during cooking. Cook until white is set but the yolk remains soft.
  • Remove with a slotted spoon to let water drain off.
  • To assemble, top each eggplant slice with ham or bacon.
  • Top this with a poached egg, then drizzle with hollandaise (if the sauce has thickened while cooking everything else, simply add a tsp or so of warm water and whisk briskly).
  • Season with salt and pepper to taste and sprinkle with paprika.

Nutrition

Nutrition Facts
Eggplant Benedict
Amount per Serving
Calories
729
% Daily Value*
Fat
 
66
g
102
%
Saturated Fat
 
32
g
200
%
Cholesterol
 
679
mg
226
%
Sodium
 
1101
mg
48
%
Potassium
 
486
mg
14
%
Carbohydrates
 
7
g
2
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
26
g
52
%
Vitamin A
 
1874
IU
37
%
Vitamin C
 
4
mg
5
%
Calcium
 
98
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast
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