Creole Eggplant Eggs Benedict
Preheat oven to 200 degrees 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.Advertisement
In a shallow dish, combine panko, the dried parsley, garlic powder, paprika, the 1/8 to 1/4 teaspoon black pepper and the salt. Place egg product in another shallow dish.
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.
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.
Prepare "hollandaise" topper: In a small bowl, stir together Greek yogurt, lime juice, mustard and the white pepper (see Tip).
For each serving, place an eggplant slice on a plate; top with 1/4 cup of the Creole sauce, one poached egg, another eggplant slice, another 1/4 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.
2 vegetable, 1 1/2 fat, 1 medium-fat protein, 1/2 starch