Eggplant Eggs Benedict Recipe

Name: Eggplant Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 large eggs; 4 English muffins, split and toasted; 8 ounces smoked salmon fillet, flaked; 1/2 cup sour cream; 3 large 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

Servings: persons

2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper
8 slices eggplant (1 inch thick)
1 teaspoon white vinegar
8 large eggs
4 English muffins, split and toasted
8 ounces smoked salmon fillet, flaked
1/2 cup sour cream
3 large 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

1
In a small bowl, combine the oil, salt and pepper; brush over both sides of eggplant. Place in an ungreased 15x10x1-in. baking pan. Broil 4-6 in. from the heat for 5-7 minutes on each side or until tender and lightly browned.
2
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 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.
3
Top each muffin half with an eggplant slice, egg, 3 tablespoons salmon and 1 tablespoon sour cream. Set aside and keep warm.
4
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.
5
Spoon 3 tablespoons sauce onto eight serving plates. Top with a prepared muffin; sprinkle with chives.

958

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon white pepper, 8 slices eggplant (1 inch thick), and more.

Yes, Eggplant Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Eggs Benedict

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions