Sunday, October 3, 2010
Ratatouille and Baked Eggs
Recipe from Everyday Food
Husband-Tested in Alice's Kitchen
This tasted every bit as good as it looks! Make a batch of Ratatouille (Recipe on this blog) and then scoop some out, top with eggs and pop it in the oven. It's perfect for company too. Serve it with crusty toast and some fresh fruit and you've got a winning breakfast or brunch for guests.
Preheat the oven to 350 F. Place 3/4 cup of Ratatouille (recipe on this blog) in each of four 2-cup ovenproof baking dishes set on a rimmed baking sheet. With the back of a large spoon, make two indentations in the Ratatouille in each dish. (Alternatively, place 3 cups of Ratatouille in a 9" x 13" baking dish and make eight indentations.) Crack 1 large egg into each indentations. Season eggs with Kosher salt and freshly ground pepper. Bake until egg whites are set, about 20 to 25 minutes. Serve with toast, if desired.
Nutritional Info per Serving: 224 calories; 15.4 grams fat (3.9 gm sat fat); 14.2 grams protein; 9 grams carb.; 2.5 grams fiber