Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free English muffins in this dish.


"It may be hard for an egg to turn into a bird: it would be a jolly sight harder for it to learn to fly while remaining an egg. We are like eggs at present. And you cannot go on indefinitely being just an ordinary, decent egg. We must be hatched or go bad." -C.S. Lewis

The refrigerator light goes on...

This is a rich and decadent weekend breakfast that is made better by the creamy roasted eggplant.


Eggs Benedict with Eggplant

Servings: 2 | Serving size: 2 halves of an English muffin with 2 eggs and sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied or halved but does not make very good leftovers. This recipe also requires making Mustard Hollandaise Sauce.

Eggplant Eggs Benedict with Mustard Hollandaise Sauce


  • 2 tsp olive oil
  • 1 medium eggplant (sliced horizontally into 4 thick rounds)
  • 2 quarts water
  • 1 Tbsp vinegar
  • 4 large eggs
  • 4 Tbsp Mustard Hollandaise Sauce
  • 2 English muffins or gluten-free English muffins

Place a large skillet in the oven and preheat oven to 325F.

Place 2 tsps olive oil in the skillet.

When oven comes to temperature, place the eggplant into the skillet, cut side down.

Roast for 15 minutes, then turn the eggplant over and roast for another 5 minutes. Remove the eggplant from the skillet and place the eggplant on a plate lined with a paper towel to cool. Set aside.

While the eggplant is roasting, make the Mustard Hollandaise per the recipe.

Keep the Hollandaise warm over very low heat, stirring occasionally. (See refrigerator light on this page.)

Place water over high heat and bring to a boil. Reduce heat to medium so the water is barely moving. Add the vinegar.

Crack each egg into a small dish or cup, taking care to keep the yolk whole. Add each egg to the poaching water and poach for 8-10 minutes.

While the eggs are poaching, toast the Engilsh muffins. Place a slice of roasted Eggplant onto each half of an English muffin. Remove the poached eggs from the water with a slotted spoon when ready to serve.

Top the eggplant with 1 poached egg and 1/4 sauce, then serve.

Nutrition Facts

Serving size: 2 halves of an English muffin with 2 eggs and sauce

Servings: 2

Amount Per Serving

Calories 463 Calories from Fat 209
% Daily Value
Total Fat 23g 36%
    Saturated Fat 6g 23%
    Monounsaturated Fat 13g
    Trans Fat 0g
Cholesterol 481mg 162%
Sodium 602mg 25%
Total Carbohydrates 44g 16%
    Dietary Fiber 6g 18%
    Sugars 7g
Protein 23g
Vitamin A 12% Vitamin C 11%
Calcium 26% Iron 22%
Vitamin K 9 mcg Potassium 589 mg
Magnesium 63 mg