Creole Eggplant Eggs Benedict

Creole Eggplant Eggs Benedict

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From: Diabetic Living Magazine

Eggs Benedict is a popular choice for breakfast or brunch, but the traditional recipe is high in calories and fat. In this lighter version, we replace the English muffin, Canadian bacon and hollandaise sauce with golden brown, breaded eggplant slices, a chunky Creole sauce and a yogurt-based sauce flavored with lime and mustard.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup chopped onion (1 medium)
  • ½ cup chopped celery (2 stalks)
  • 1 clove garlic, minced
  • 5 teaspoons olive oil
  • 1 (14.5 ounce) can can no-salt-added diced tomatoes, undrained
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon sugar
  • ½ teaspoon dried thyme, crushed
  • ⅛ to ¼ teaspoon cayenne pepper
  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley
  • ½ cup panko (Japanese-style bread crumbs)
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ⅛ to ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
  • ¼ cup refrigerated or frozen egg product, thawed
  • 8 ( ½ inch thick) slices peeled eggplant (2½ to 3 inches in diameter)
  • 4 eggs
  • ¼ cup plain fat-free Greek yogurt
  • 2 teaspoons lime juice
  • 1 teaspoon yellow mustard
  • ⅛ teaspoon ground white pepper
  • Paprika or ground black pepper (optional)


  • Prep

  • Ready In

  1. Preheat oven to 200°F. Prepare Creole sauce: In a medium saucepan, cook onion, celery and garlic in 1 teaspoon of the olive oil until tender (see Tip). Add tomatoes, Worcestershire sauce, sugar, thyme and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the fresh parsley.
  2. In a shallow dish, combine panko, the dried parsley, garlic powder, paprika, the ⅛ to ¼ teaspoon black pepper and the salt. Place egg product in another shallow dish.
  3. In a large nonstick skillet, heat 2 teaspoons of the remaining olive oil. Dip each eggplant slice in the egg, then dip in the crumb mixture to lightly coat. Add half of the eggplant slices to the hot oil; cook for 12 to 14 minutes or until golden brown and tender (if eggplant browns too quickly, reduce heat slightly), turning once halfway through cooking. Transfer eggplant slices to a foil-lined baking sheet; place in oven to keep warm. Repeat with the remaining 2 teaspoons olive oil and the remaining eggplant slices.
  4. Meanwhile, in a large skillet bring 1 inch water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the water. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from water.
  5. Prepare "hollandaise" topper: In a small bowl, stir together Greek yogurt, lime juice, mustard and the white pepper (see Tip).
  6. For each serving, place an eggplant slice on a plate; top with ¼ cup of the Creole sauce, one poached egg, another eggplant slice, another ¼ cup of the Creole sauce and about 1 tablespoon of the "hollandaise" topper. If desired, sprinkle with paprika or black pepper.
  • To make ahead: The Creole sauce can be made the day ahead and refrigerated until needed. Reheat before serving. The "hollandaise" topper can also be made the day ahead and refrigerated until needed.

Nutrition information

  • Serving size: 2 eggplant slices, 1 poached egg, ½ cup Creole sauce and 1 tablespoon "hollandaise" topper
  • Per serving: 227 calories; 11 g fat(3 g sat); 5 g fiber; 20 g carbohydrates; 12 g protein; 54 mcg folate; 186 mg cholesterol; 8 g sugars; 1,058 IU vitamin A; 14 mg vitamin C; 99 mg calcium; 2 mg iron; 296 mg sodium; 415 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, 1½ fat, 1 medium-fat protein, ½ starch

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