Ratatouille With Poached Eggs And Garlic Croutons
This comes straight from rachael ray's week in a day. this makes a great breakfast, lunch or dinner. Ratatouille is a traditional french provençal stewed vegetable dish, originating in nice. This is a nice twist, the eggs making it a complete meal. Yummo.
Steps
Heat the oven to 375 degrees f.
Melt the butter in small pot over low heat , add the 2 cloves of chopped garlic.
Saute the garlic for 2 minutes.
In a medium bowl add the bread , 1 teaspoon dried herbes or thyme , about 1 / 3 palmful and the cheese.
Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet.
Bake until golden and evenly brown , about 20 minutes.
Remove from the oven and cool.
Croutons may be stored in an airtight container for a couple of days in a cool place.
Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.
Meanwhile , blacken the skins of the red peppers over open flame on the stove or under a hot boiler.
If broiling , leave the oven ajar to allow the steam to escape.
Put the blackened peppers in a bowl , cover with plastic wrap and let cool.
Peel , seed and dice the peppers.
While peppers cool , heat a dutch oven over medium-high heat with extra-virgin .
Ingredients
butter, garlic cloves, baguette, herbes de provence, parmigiano-reggiano cheese, salt, eggplants, red bell peppers, olive oil, zucchini, onions, fresh rosemary, fresh ground black pepper, san marzano tomatoes, balsamic vinegar, extra large eggs, fresh basil leaf