This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free English muffins in this dish.
"It may be hard for an egg to turn into a bird: it would be a jolly sight harder for it to learn to fly while remaining an egg. We are like eggs at present. And you cannot go on indefinitely being just an ordinary, decent egg. We must be hatched or go bad."
This is a rich and decadent weekend breakfast that is made better by the creamy roasted eggplant.
To cook by gently simmering in liquid that is just below the boiling point (180 to 190 degrees) is called poaching. This is the temperature at which the water starts to move. Julia Child called this stage a "shiver," and James Beard referred to it as "feeble ebullition." This is also the temperature at which food is blanched. Many foods can be poached - fish, chicken, eggs.
Poaching an egg is the best way to learn how to poach. The fresher the egg the better, and it's best to start with one that's chilled. The water has to be at a stage that is not boiling with full bubbles, but hot enough to cook the egg quickly.
Crack the egg into a teacup and then pour the egg from the cup into the poaching water. (This is so that if you break the yolk the egg won't be wasted.) Let the egg cook slowly, watching so that the water never comes to a full boil. Use a slotted spoon to remove the egg from the water.
Servings = 2 | Serving size =2 halves of an English muffin with 2 eggs and sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe also requires making Mustard Hollandaise Sauce
This recipe does not make very good leftovers.
|2 tsp||olive oil|
|1 medium||eggplant (sliced horizontally into 4 thick rounds)|
|4 Tbsp||Mustard Hollandaise Sauce|
|2||English muffins or gluten-free English muffins|
Place a large skillet in the oven and preheat oven to 325F.
Place 2 tsps olive oil in the skillet.
When oven comes to temperature, place the eggplant into the skillet, cut side down.
Roast for 15 minutes, then turn the eggplant over and roast for another 5 minutes. Remove the eggplant from the skillet and place the eggplant on a plate lined with a paper towel to cool. Set aside.
While the eggplant is roasting, make the Mustard Hollandaise per the recipe.
Keep the Hollandaise warm over very low heat, stirring occasionally.
See refrigerator light, below.
Place water over high heat and bring to a boil. Reduce heat to medium so the water is barely moving. Add the vinegar.
Crack each egg into a small dish or cup, taking care to keep the yolk whole. Add each egg to the poaching water and poach for 8-10 minutes.
While the eggs are poaching, toast the Engilsh muffins. Place a slice of roasted Eggplant onto each half of an English muffin. Remove the poached eggs from the water with a slotted spoon when ready to serve.
Top the eggplant with 1 poached egg and 1/4 sauce, then serve.
Serving size = 2 halves of an English muffin with 2 eggs and sauce
Servings = 2
Amount Per Serving
|Calories 463||Calories from Fat 209|
|% Daily Value|
|Total Fat 23g||36%|
|Saturated Fat 6g||23%|
|Monounsaturated Fat 13g|
|Trans Fat 0g|
|Total Carbohydrates 44g||16%|
|Dietary Fiber 6g||18%|
|Vitamin A 12%||Vitamin C 11%|
|Calcium 26%||Iron 22%|
|Vitamin K 9 mcg||Potassium 589 mg|
|Magnesium 63 mg|