Eggplant Crostini With Poached Eggs |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here's a nice alternative to Eggs Benedict for that special breakfast! This recipe came from a little booklet picked up at the grocery checkout stand. Ingredients:
1 japanese eggplant, cut diagonally into 1/2 inch slices |
4 slices french bread (or italian) |
4 slices gruyere cheese (or swiss) |
1 tablespoon fresh basil, chopped (or chives or parsley) |
4 eggs, poached and kept warm |
salt |
fresh ground pepper |
olive oil |
Directions:
1. Preheat broiler and place rack about 8 inches from heat source.
2. Lightly coat baking tray with olive oil.
3. Arrange eggplant slices on one side and bread on another.
4. Drizzle tops with oilve oil.
5. Broil eggplant until golden on both sides, and set aside.
6. Broil bread until golden on one side. Remove from oven, turn over, top with cheese and return to oven just to melt.
7. Place each bread slice on serving plate. Top with eggplant slices to cover and one poached egg.
8. Sprinkle with herbs, salt and pepper and serve.
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