Wednesday, February 24, 2010

Poached Eggs on Ratatouille Bruschetta

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
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.


monicajane said...

one word... YUM!!!

kat said...

What a great way to eat it! We've discovered recently that so many things are better with an egg on top.

Unknown said...

I am so very glad you posted such. My Mother always used to give us this for breakfast the day after making Ratatouille and I had totally forgotten about it.

Lauren said...

I love poached eggs. They're everything one could want in a dinner or breakfast! The ratatouille is such a great idea - YUM!

Joie de vivre said...

Your poached eggs are GORGEOUS! Truly gorgeous. Mine always turn out so skimpy looking because all of the white gets boiled away. I'm impressed with yours.

Holly said...

Those look delish!! I would love for you to come by our new food blog:)

Anne Coleman said...

Thanks for all the compliments! You're wonderful!

Unknown said...

Wow - that looks and sounds really easy - and really really tasty - we may have to try this soon - though I can't poach to save my life. - And the people who leave comments here are so much nicer than on LehighValleyRambling.

Anne Coleman said...

I think I should do a poached eggs post :) It's really easy once you have the hang of it.

Normal, dear - I'll swing by and teach you whenever you'd like! Poor Bernie, he really does have the lion's share of trouble, doesn't he? Food isn't so controversial, though.

Anonymous said...

Ah Annie, you have outdone yourself. What a lovely recipe!