Ratatouille Eggs Benedict

Ingredients

• Salt and pepper - To taste
• Hollandaise sauce - 1 cup
• Eggs - 4, poached
• English muffins - 4, split and toasted
• Thyme - 1 teaspoon
• Garlic - 2 cloves, minced
• Tomato - 1 large, diced
• Bell pepper - 1, diced
• Zucchini - 1 small, diced
• Eggplant - 1 small, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the eggplant, zucchini, bell pepper, tomato, garlic, and thyme. Cook until the vegetables are soft, about 15 minutes.
3. Season the ratatouille with salt and pepper to taste.
4. Place the toasted English muffins on a plate and top each with a spoonful of ratatouille.
5. Place a poached egg on top of the ratatouille on each muffin half.
6. Drizzle the Hollandaise sauce over the eggs.
7. Serve the Ratatouille Eggs Benedict immediately.