Eggs in ramekins with ratatouille (Oeufs en cocotte a la ratatouille)
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups ratatouille (see recipe)
- 3tablespoons butter
- Salt to taste, if desired
- Freshly ground pepper to taste
- 12eggs
- French bread or buttered toast
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Preparation
- Step 1
The entire recipe for ratatouille may be made and served earlier, leaving 1¾ cups for this dish. Ratatouille keeps well if refrigerated.
- Step 2
Preheat oven to 400 degrees.
- Step 3
Lightly grease 12 ramekins, about 1½ inches deep and 3 inches in diameter, with the butter. Sprinkle the bottoms with salt and pepper.
- Step 4
Spoon an equal portion of the ratatouille mixture into the bottom of each ramekin, but reserve a small portion to use as garnish. Keep it warm.
- Step 5
Break one egg into each ramekin and sprinkle lightly with salt and pepper. Arrange the ramekins in a baking dish and pour boiling water around them. This will keep them from baking too rapidly. Bake 10 to 12 minutes. When cooked, the whites should be firm and the yolks liquid or just starting to firm. Do not overcook.
- Step 6
Spoon a little of the reserved ratatouille mixture on top of each serving. Serve two to each guest along with French bread or buttered toast. The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin. Provide each guest with a salad fork and a small spoon.
Private Notes
Comments
I’m surprised this recipe doesn’t have reviews or notes yet. This was incredibly easy and delicious. You can adjust the recipe any way you want by adding or replacing vegetables too. You can literally make this recipe with leftover veggies so they are easy to make on a week night, and super healthy.
I cut my cooking teeth on M. Franey's "60 Minute Gourmet" column back when.... All of his recipes worked. This one does, too...an easy and novel dish as a reward for the time spent making a great ratatouille. On a late, lazy Sunday morning, when you want something delicious without fuss, this is perfect, along with a baguette...maybe some fresh fruit, shaved parmigiana spotted with balsamic and a glass of sauvignon blanc?
I cut my cooking teeth on M. Franey's "60 Minute Gourmet" column back when.... All of his recipes worked. This one does, too...an easy and novel dish as a reward for the time spent making a great ratatouille. On a late, lazy Sunday morning, when you want something delicious without fuss, this is perfect, along with a baguette...maybe some fresh fruit, shaved parmigiana spotted with balsamic and a glass of sauvignon blanc?
I’m surprised this recipe doesn’t have reviews or notes yet. This was incredibly easy and delicious. You can adjust the recipe any way you want by adding or replacing vegetables too. You can literally make this recipe with leftover veggies so they are easy to make on a week night, and super healthy.
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