September 6, 2016
(updated April 20, 2021)
If you’ve been following recent Instagram food trends lately, you may have seen people putting sweet potato slices in a TOASTER. Yes, a toaster. And why that might sound crazy, I thought if it could work for potatoes, it must work for eggplant, RIGHT? Well I put that to the test and low and behold it does work. This time of year eggplants are in abundance and I’m savoring them in all meals, even breakfast by making it the muffin to my Eggs Benedict. And when it it only takes a few minutes of playing with your toaster, it’s a no-brainer. It’s arguably less messy than using real toast, just saying. You’ll only need as many slices as you’re making eggs for the dish, so I simply roast the rest for meal prep on hand or for later that day – YUM.
Oh and this easy-peasy hollandaise sauce is my new favorite! I always find the fact it was made with egg yolk and then poured on eggs to be a little redundant. I also hate having an odd number of eggs in my fridge (call me OCD – but seriously… why.) – so I tried leaving it out, and let me tell you – it’s still delicious and saucy and all that good stuff. Turmeric makes it extra yellow and the citrus from the lemon juice and tanginess from the dijon mustard is perfect! Great for pouring over veggies while you’re at it.
This dish is so easy, it’ll be your favorite late summer brunch-at-home dish! <3
Hope you enjoy!
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