Eggplant Benedict

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

1. 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).
2. Slowly drizzle in melted butter and keep whisking until mixture thickens. Do not overcook.
3. Remove from heat and whisk in salt and cayenne pepper. Cover and set aside while preparing eggplant and eggs.

For the Eggplant

1. Heat butter in a large skillet over medium heat. When butter is melted, add eggplant slices.
2. Sprinkle with salt and pepper and cook until tender and mostly translucent, about 3 to 5 minutes per side.
3. 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).
4. 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.
5. Remove with a slotted spoon to let water drain off.
6. To assemble, top each eggplant slice with ham or bacon.
7. 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).
8. Season with salt and pepper to taste and sprinkle with paprika.