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Poached Eggs, Chester

Cut a medium eggplant in twelve even slices, then with a two-inch pastry cutter cut out a piece from each slice, season all over with a teaspoon salt, half teaspoon pepper, and lightly roll them in flour. Heat two tablespoons melted butter in frying pan, arrange the eggplant in, one piece beside another, gently cook for four minutes on each side, lift up and dress on a hot dish. Prepare twelve poached eggs, but without toasts, arrange over eggplants, pour a Hollandaise sauce and adjust a very thin slice truffle over each egg and serve.