Teresa's Recipes
Ratatouille Eggs Benedict with Homemade Hollandaise
An exquisite twist on a brunch classic, this Ratatouille Eggs Benedict recipe artfully marries the hearty, comforting flavors of traditional French ratatouille with the indulgent delight of a poached egg topped with velvety homemade Hollandaise sauce. The result is a symphony of flavors that awakens the palate and makes every morning feel special. Ratatouille, a stewed vegetable dish that hails from Nice, France, brings a rustic, wholesome element to the luxurious Eggs Benedict, making this dish a perfect blend of comfort and sophistication.
Ingredients
- to taste Salt
- to taste Black pepper
- 4, poached Eggs
- 2, split and toasted English muffins
- 1 teaspoon Fresh thyme leaves
- 2 cloves, minced Garlic
- 1, diced Tomato
- 1, diced Bell pepper
- 1, diced Zucchini
- 1, diced Eggplant
- 2 tablespoons Olive oil
- 1/2 cup Butter
- 3, for the Hollandaise sauce Egg yolks
- 1 tablespoon, for the Hollandaise sauce Lemon juice
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 30g
- Carbs: 28g
- Protein: 15g
- Sodium: 400mg
- Sugar: 6g
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the eggplant, zucchini, bell pepper, tomato, minced garlic, and fresh thyme. Cook until the vegetables are soft, stirring occasionally for about 15 minutes.
- Season the ratatouille with salt and pepper to taste. Remove from heat and set aside.
- To prepare the Hollandaise sauce, melt the butter in a saucepan over low heat. In a separate bowl, vigorously whisk the egg yolks and lemon juice until the mixture thickens.
- While continuing to whisk, slowly drizzle in the melted butter until the sauce thickens and doubles in volume. If the sauce becomes too thick, whisk in a few drops of warm water.
- Season the Hollandaise sauce with salt and pepper to taste.
- To assemble, place the toasted English muffins on a plate and top each with a generous spoonful of ratatouille.
- Place a poached egg on top of the ratatouille on each muffin half.
- Drizzle the homemade Hollandaise sauce over the eggs, garnish with additional fresh thyme if desired, and serve immediately.