Ratatouille Eggs Benedict with Homemade Hollandaise

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Eggs (4, poached)
• English muffins (2, split and toasted)
• Fresh thyme leaves (1 teaspoon)
• Garlic (2 cloves, minced)
• Tomato (1, diced)
• Bell pepper (1, diced)
• Zucchini (1, diced)
• Eggplant (1, diced)
• Olive oil (2 tablespoons)
• Butter (1/2 cup)
• Egg yolks (3, for the hollandaise sauce)
• Lemon juice (1 tablespoon, for the hollandaise sauce)

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the eggplant, zucchini, bell pepper, tomato, minced garlic, and fresh thyme. Cook until the vegetables are soft, stirring occasionally for about 15 minutes.
3. Season the ratatouille with salt and pepper to taste. Remove from heat and set aside.
4. 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.
5. 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.
6. Season the Hollandaise sauce with salt and pepper to taste.
7. To assemble, place the toasted English muffins on a plate and top each with a generous spoonful of ratatouille.
8. Place a poached egg on top of the ratatouille on each muffin half.
9. Drizzle the homemade Hollandaise sauce over the eggs, garnish with additional fresh thyme if desired, and serve immediately.