Crispy Eggplant Eggs Benedict with Avocado Cream Sauce

This Crispy Eggplant Eggs Benedict with Avocado Cream Sauce is a healthy take on this classic brunch dish!

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

View the full recipe at pumpkin & peanut butter →