Crispy Eggplant Eggs Benedict with Avocado Cream Sauce

 

Happy Monday friends! I’m in an incredibly good mood for a Monday because…

a. I just finished up my summer job and I’m on summer vaca for the next 3 weeks. whoop whoop!

b. I made you some delicious eggs benedict today (which we’ll get to, I promise)

and, best of all,

c. WE FINALLY PICKED UP OUR PUPPY!

That’s right. Nate and I are officially puppy parents and we couldn’t be more thrilled about it!

 

IMG_1772

 

Everyone, meet August “Augie” Ingraham. He’s the sweetest, most cuddly puppy we could have ever imagined and he’s already brought so much joy into our lives! I swear it was love at first sight.

I apologize in advance for all the puppy photos that are going to be blowing up my Instagram and snapchat. We’re just so excited to have this little muffin in our lives. Now, time to potty train 😉

 

Crispy Eggplant Eggs Benedict with Avocado Cream Sauce // pumpkinandpeanutbutter.com

 

Ok, now that I’ve shared my exciting news, we can talk about this decadent brunch dish I’m serving up today. Let’s start with a confession— I don’t like eggs benedict.

Never have. I’m just not a big hollandaise sauce person, so eggs benedict is basically ruined for me on that fact alone. I know, I’m weird.

But, strangely enough, I love the IDEA of eggs benedict. A perfectly poached egg smothered in a creamy sauce all atop a toasted english muffin— sign me up! So I decided to make a few tweaks to the classic recipe to make it my perfect version of this oh-so-popular dish.

The first easy fix: avocado!

 

Crispy Eggplant Eggs Benedict with Avocado Cream Sauce // pumpkinandpeanutbutter.com

 

As we all know, avocados are basically the best thing to ever grace this earth. They are so versatile and are the perfect basis for any creamy sauce you can imagine. So why not make them the star of my perfect eggs benedict? Now that’s what I’m talking about!

Then, I wanted to take this dish a step further and add a little veggie-goodness into the mix. Eggplant is not something I cook with regularly, but I absolutely adore it when I do AND it just so happens to fit perfectly on an english muffin. Win! I breaded it in a little almond flour with lots of herby spices and baked it to a tender, crispy perfection. I could eat these babies all by themselves they’re so addicting!

Ok so now we’ve got an english muffin, crispy eggplant, runny poached egg, and creamy avocado sauce. Are you drooling yet?? Because I sure am!

 

Crispy Eggplant Eggs Benedict with Avocado Cream Sauce // pumpkinandpeanutbutter.com

Crispy Eggplant Eggs Benedict with Avocado Cream Sauce // pumpkinandpeanutbutter.com

 

So if you’re on vacation like me, grab your avocados and get cooking because this is a breakfast for the books! If not… well… you’ve got something pretty special to look forward to this weekend 😉

I’m off to play with our new little muffin! He’s already loving hanging out with me in the kitchen and I think he’s going to make a darn-good chef assistant with my future cooking adventures. Ohhh I just love him so much!!

 

Crispy Eggplant Eggs Benedict with Avocado Cream Sauce // pumpkinandpeanutbutter.com

Crispy Eggplant Eggs Benedict with Avocado Cream Sauce

Serves 2-4
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Dietary Vegetarian
Meal type Breakfast

Ingredients

  • 1/2 Large eggplant, sliced into 1/4'' sliced
  • 1 egg, beaten
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon oregano
  • 4 eggs, poached
  • 2 whole wheat english muffins, halved
  • garnish: chopped fresh cilantro leaves

for the avocado cream sauce

  • 1 avocado
  • 2 tablespoons extra virgin olive oil
  • 1/3-1/2 cup coconut milk (or milk of choice)
  • juice of half a lime
  • salt and pepper, to taste

Note

*I love Alton Brown's "Perfectly Poached Eggs" recipe for a quick tutorial

Directions

Step 1
Preheat the oven to 400 degrees and line a baking sheet with foil. Slice the eggplant into 1/4'' slices. Get out two bowls, one for the beaten egg and one for the almond meal and spices (oregano, garlic powder, onion powder, salt, and pepper). Dip the eggplant slices into the egg and flip to coat both sides. Then dip that slice into the almond meal mixture and, again, flip to coat both sides. Place on foil lined baking sheet and repeat with remaining eggplant slices. Bake for 15 minutes, then flip the eggplant slices over and bake for an additional 5 minutes.
Step 2
While the eggplant is baking, make your avocado cream sauce. Place all the sauce ingredients into a blender or food processor: avocado, coconut milk, olive oil, lime juice, salt and pepper. Blend until smooth and until it has reached your desired consistency. Add a little more milk, and salt and pepper if desired.

This is also a great time to poach your eggs.*
Step 3
Time to layer! Start with a half an english muffin and top that with one or two slices of eggplant. Add one poached egg and top with a generous amount of avocado cream. Garnish with a little chopped cilantro (or herb of choice) and repeat to create the rest of your eggs benedict!

Crispy Eggplant Eggs Benedict with Avocado Cream Sauce // pumpkinandpeanutbutter.com

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

8 Comments

  1. Yay! Congrats on the puppy! He is totally adorable. I’ve never liked hollandaise either – there’s something about it – so I absolutely love your avo swap! I’ve also been in a HUUUUGGE breakfast slump lately so this recipe came at the perfect time!

    • The avo swap is such a game changer!! Let me know what you think 😉

  2. This look SO good Liz!! I saw it on IG and was like, YUM!!! <3 and you already know I'm obsessed with Augie!! Such a cutie!!
    xoxo Cailee!

    • Aww thanks girlie!! He’s seriously stolen our hearts already. And this breakfast, oh girl you’ve got to try it! So freaking good!

  3. How cute is that little nugget oh my goodness!! Puppies are the best source of happiness 😉 puppies…and avocados! Oh happy day! Can’t wait to try out this sauce, looks delish!

    • You’re too sweet Britney!! But I totally agree— puppies and avocados are the BEST 🙂

  4. Omg what a love! What type of dog is he? You guys are going to have so much fun!

    • He’s a schnoodle— part mini schnauzer part mini poodle. He’s been so much fun already!!

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