Poached Eggs on Ratatouille Bruschetta

Poached Eggs on Ratatouille Bruschetta

Ratatouille has been one of my favorites for over twenty years. The first reference I had ever come across was in a Sunset publication that I picked up at an Atlantic Books warehouse that long ago. I recall thinking then that it was one of the most delicious sounding dishes I'd heard of. It was billed as a salad in that book and included no background whatsoever.

As the years passed I learned more about its origins and the slight differences and variations, but I always came back to making it close to the way I first learned. My own recipes can be found here and here and it is those I used to make this breakfast.

Poached Eggs on Ratatouille Bruschetta

I've taken to eating ratatouille bruschetta-style, on toasted thick bread and there's nothing so satisfying to me at the moment. Until this particular craving is fully sated, I expect I'll find more new and interesting ways to consume this thick French stew.

Poached Eggs on Ratatouille Bruschetta
Serves 1 or 2
Printable Link

2 slices French batard
1 cup prepared ratatouille, warmed through
2 large eggs

1. Toast bread rounds until desired crunch is achieved.
2. Top toasted bread with ratatouille.
3. Poach eggs (slide gently into simmering water from a small bowl or plate - one at a time - and cook until whites are just firm and center is still soft). Remove with a slotted spoon and set atop ratatouille. Grind fresh pepper over the eggs. Serve.

Veggie Wednesday

I feel like I'm cheating since I have blogged this before, but it's such a wonderful and warm dish that it would be perfect on a day like today (read: now sleeting on top of several inches of snow). Even if the weather is fine where you're at, this is perfect~I think ratatouille works no matter what the weather is.

Anne's Ratatouille

1 medium onion, peeled and diced
1 clove garlic, minced
3 T olive oil
1 small eggplant cubed
1 medium zucchini cubed
1 medium green pepper seeded and diced
1 can (15 oz.) tomatoes, chopped and undrained
10 mushrooms (white button) sliced
1 t each basil and oregano
1 t salt
1 T parsley chopped
1/3 c parmesan

In a large skillet cook onion and garlic in olive oil until onion is translucent.
Add remaining ingredients except cheese and stir well. Cook on low, stirring once in awhile, about 25 minutes until tender and liquid has evaporated.
Remove from heat and stir in cheese. Serve warm or cold.

Now what?

So, what to do with all that produce we bought? So far I have made more gumbo (can't ever get enough of that), fresh salsa, chili with an extra helping of veggies, the corn on the cob was your basic slathered-in-butter feast, cantaloupe was eaten as-is and with cottage cheese, and on the chopping block next is peach pie, a Georgia Cheesecake Pie, apple pie, breaded and fried squash, ratatouille, the acorn squash will be simply roasted, the baby yellow tomatoes are great in a salad and those cherries are just fine as is.

We had the angel food cake with freshly whipped cream and the shoo fly pie didn't last long enough for me to know exactly who ate it.

Click the linked words above for recipes and here are two more:


Fresh SalsaPrintable Recipe

3 large ripe tomatoes skinned, seeded, and chopped
1 small white onion chopped
3 garlic cloves minced
jalapeno or Serrano chiles (as many as you like) stemmed,
seeded, and chopped (or 1 small can of chopped mild green chiles)
1/4c. chopped cilantro or flat-leaf parsley
1 lime-juiced
1t. kosher salt
1t. sugar if the tomatoes are acidic

Combine all and mix well.
Allow flavors to blend for at least 1 hr.
Taste for seasoning and serve at room temperature.
Refrigerate unused portion.

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Anne's Ratatouille
Printable Recipe

1 medium onion, peeled and diced
1 clove garlic, minced
3 T olive oil
1 small eggplant cubed
1 medium zucchini cubed
1 medium green pepper seeded and diced
1 can (15 oz.) tomatoes, chopped and undrained
10 mushrooms (white button) sliced
1 t each basil and oregano
1 t salt
1 T parsley chopped
1/3 c Parmesan

In a large skillet cook onion and garlic in olive oil until onion is translucent.
Add remaining ingredients except cheese and stir well. Cook on low, stirring once in awhile, about 25 minutes until tender and liquid has evaporated.
Remove from heat and stir in cheese. Serve warm or cold.