EGGS IN RAMEKINS WITH RATATOUILLE (OEUFS EN COCOTTE A LA RATATOUILLE)
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 30m
Yield Six servings
Number Of Ingredients 6
Steps:
- The entire recipe for ratatouille may be made and served earlier, leaving 1 3/4 cups for this dish. Ratatouille keeps well if refrigerated.
- Preheat oven to 400 degrees.
- Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the butter. Sprinkle the bottoms with salt and pepper.
- 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.
- 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.
- 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.
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