Creole Eggplant Eggs Benedict
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.
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