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Eggplant Eggs Benedict

 Eggplant Eggs Benedict
Instead of ordinary scrambled eggs, make beautiful eggs Benedict. The lemon hollandaise sauce pairs well with the salmon.—Ameerah Lydick, Lancaster, California
8 ServingsPrep: 30 min. Broil: 10 min.

Ingredients

  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 8 slices eggplant (1 inch thick)
  • 1 teaspoon white vinegar
  • 8 Eggland's Best Eggs
  • 4 English muffins, split and toasted
  • 8 ounces smoked salmon fillet, flaked
  • 1/2 cup sour cream
  • HOLLANDAISE SAUCE:
  • 3 egg yolks
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 3/4 cup butter, melted
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons minced chives

Directions

  • In a small bowl, combine the oil, salt and pepper; brush over both
  • sides of eggplant. Place in an ungreased 15-in. x 10-in. x 1-in.
  • baking pan. Broil 4-6 in. from the heat for 5-7 minutes on each side
  • or until tender and lightly browned.
  • Meanwhile, place 2-3 in. of water in a large skillet with high sides;
  • add vinegar. Bring to a boil; reduce heat and simmer gently. Break

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Eggplant Eggs Benedict (continued)

Directions (continued)

  • cold eggs, one at a time, into a custard cup or saucer; holding the
  • cup close to the surface of the water, slip each egg into water.
  • Cook, uncovered, until whites are completely set and yolks begin to
  • thicken (but are not hard), about 4 minutes. With a slotted spoon,
  • lift each egg out of the water.
  • Top each muffin half with an eggplant slice, egg, 3 tablespoons
  • salmon and 1 tablespoon sour cream. Set aside and keep warm.
  • In a double boiler over simmering water, constantly whisk the egg
  • yolks, water and lemon juice until mixture begins to thicken and
  • coats the back of a metal spoon. Reduce heat to low. Slowly drizzle
  • in melted butter, whisking constantly. Whisk in salt and pepper.
  • Spoon 3 tablespoons sauce onto eight serving plates. Top with a
  • prepared muffin; sprinkle with chives. Yield: 8 servings.
Nutritional Facts: 1 serving equals 421 calories, 31 g fat (16 g saturated fat), 350 mg cholesterol, 915 mg sodium, 19 g carbohydrate, 3 g fiber, 16 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.