Eggplant Crostini With Poached Eggs

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.