Eggs Aubergine Benedict

March 24th, 2009
by: Blue

I am constantly looking for ways to to cook a fabulous lo-carb breakfast. While I love traditional eggs benedict, I am allergic to the English Muffins. They make my ass swell. This recipe is very simple, and very delicious.

For each serving, adjust recipe according to the number of people that you are serving:
2 poached eggs
Two slices of cooked turkey bacon (the Oscar Mayer turkey bacon is pretty darn good, and I have loved all of the uncured turkey bacon that I have puchased but it’s slightly more expensive).

Preheat oven to 425. Slice eggplant about ¼” thick, brush with olive oil and season with salt and pepper. Spray cookie sheet with non-stick spray and place eggplant in single layers on cookie sheet. Bake about 10 minutes, turning once.

Quick sauce:
1/8 c heavy cream
3/4 oz reduced fat swiss cheese

Yes, heavy cream. You might be thinking – what’s the point of using turkey bacon and reduced fat cheese? It’s a very small amount of heavy cream and it packs a huge flavor whallop. Also, if you are watching carbs it’s perfectly ok to have a small amount of heavy cream. This combination of ingredients keeps the calorie count for each serving under 350!! WOOT! Heat cream in small pan, add cheese, stir until cheese melts. Continue to simmer until reduced and slightly thick. Season with salt and white pepper.

Place two slices of eggplant on plate and top with turkey bacon. Place one poached egg on each eggplant slice and pour sauce over.