Eggplant Benedict with Tabasco Olive Oil Hollandaise, Paleo Friendly
Paleo Friendly Eggs Benedict. Olive oil Tabasco Hollandaise Sauce atop perfect poached eggs and eggplant instead of bread.
Prep Time1 hour hr 30 minutes mins
Cook Time20 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Breakfast
Cuisine: American
Servings: 2
Author: Angela Roberts
Fried Eggplant
- 4 slices eggplant 1/2 inch thick
- 1 tablespoon salt
- 1 egg
- 2 tablespoons olive oil
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon white vinegar
Tabasco Olive Oil Hollandaise
- 3 large egg yolks
- 1/2 teaspoon salt
- black pepper to season
- 1 tablespoon Tabasco Sauce
- 1/2 cup warmed olive oil
Fried Eggplant
Slice eggplant 1/2 inch thick
salt liberally for at least one hour and use paper towels to get moisture out
Dip eggplant into egg.
Heat olive oil in frying pan and fry eggplant until golden brown.
Tabasco Olive Oil Hollandaise
Blend eggs, salt, pepper, tabasco in blender or Vitamix
Warm olive oil over a double boiler.
Trickle the olive oil into the egg mixture while on very low speed. Return the mixture to the double boiler and whisk over low simmering water until the sauce is the consistency you want.