Go Back
+ servings
Print Recipe
0 from 0 votes

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 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Course: Breakfast
Cuisine: American
Servings: 2
Author: Angela Roberts

Ingredients

Fried Eggplant

  • 4 slices eggplant 1/2 inch thick
  • 1 tablespoon salt
  • 1 egg
  • 2 tablespoons olive oil

Poached Eggs (Recipe Here)

  • 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

Instructions

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.

To Plate

  • Top each eggplant disc with a poached egg and hollandaise sauce.