Ratatouille Eggs Benedict
A delightful twist on the classic Eggs Benedict, this recipe incorporates the flavors of a traditional ratatouille.
Ingredients - Serves 4
- 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
Let's Get Started
- Heat the olive oil in a large skillet over medium heat.
- Add the eggplant, zucchini, bell pepper, tomato, garlic, and thyme. Cook until the vegetables are soft, about 15 minutes.
- Season the ratatouille with salt and pepper to taste.
- Place the toasted English muffins on a plate and top each with a spoonful of ratatouille.
- Place a poached egg on top of the ratatouille on each muffin half.
- Drizzle the Hollandaise sauce over the eggs.
- Serve the Ratatouille Eggs Benedict immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 500
- Fat: 30g
- Carbs: 40g
- Protein: 20g
- Sodium: 800mg
- Sugar: 10g
