RATATOUILLE WITH POACHED EGGS AND GARLIC CROUTONS
This comes straight from Rachael Ray's Week in a Day. This makes a great breakfast, lunch or dinner. Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. This is a nice twist, the eggs making it a complete meal. Yummo.
Provided by Sharon123
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees F.
- Melt the butter in small pot over low heat, add the 2 cloves of chopped garlic. Saute the garlic for 2 minutes.
- In a medium bowl add the bread, 1 teaspoon dried herbes or thyme, about 1/3 palmful and the cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place.
- Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.
- Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers.
- While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan. Add the eggplant, zucchini, remaining sliced garlic, onions, rosemary and remaining 1 teaspoon of herbes or dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal.
- To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.
Nutrition Facts : Calories 522.5, Fat 27.6, SaturatedFat 11.9, Cholesterol 223.7, Sodium 832, Carbohydrate 52.9, Fiber 12, Sugar 18.2, Protein 20.5
BAKED EGGS WITH CROUTONS AND ONION
Our reader -- Louisa Cooper of Chicago -- loves sauteed onion and croutons in this dish, but mushrooms, garlic, and asparagus work, too. Or try your own favorite combination of veggies.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Butter four 8-ounce ramekins or custard cups. Set a kettle of water to boil.
- Meanwhile, in a medium skillet, heat 2 tablespoons butter over medium-low. Add bread; cook, tossing occasionally, until lightly browned, 6 to 8 minutes. Season with salt and pepper, and transfer to a bowl; reserve skillet.
- Melt remaining tablespoon butter in skillet over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
- Dividing evenly, spoon onion into ramekins, and top with croutons. Gently break 1 egg into each ramekin (keeping the yolk intact, see below). Top each egg with 1 tablespoon cream, and season with salt and pepper. Place ramekins in an 8-inch square baking dish, and pour enough boiling water to come halfway up side of ramekins. Bake until whites are set, 15 to 18 minutes.
- Carefully remove ramekins from water bath, and serve immediately.
CROUTON EGG CASSEROLE
This comes from the "Bon Appetot Cookbook"-not a typo! It's a book that was created by preschoolers' parents. It makes for a perfect for brunch.
Provided by Oolala
Categories Breakfast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon until crisp and drain on paper towels. Set aside.
- In the bottom of a 10 X 6 X 1 3/4 inch baking dish, combine croutons and cheese.
- In a bowl, combine eggs, milk, salt, onion powder and pepper. Mix until blended.
- Pour egg mixture over the cheese and croutons.
- Crumble the bacon and sprinkle on top of the casserole.
- Bake in a preheated 325 degree oven for about 1 hour or until eggs are set.
- Cool slightly before serving.
Nutrition Facts : Calories 289.9, Fat 20, SaturatedFat 9.3, Cholesterol 182.5, Sodium 593.8, Carbohydrate 12.4, Fiber 0.6, Sugar 0.6, Protein 14.6
SPICED SWEET POTATO SOUP WITH GARLICKY CROUTONS RECIPE
Sweet, spicy and very satisfying, this sweet potato soups is perfectly complemented with a serving of garlicky croutons. Make a big batch and save for lunches, starters and dinner times.
Provided by GoodtoKnow
Categories Brunch, Dinner, Lunch, Snack
Time 50m
Yield Serves: 8
Number Of Ingredients 10
Steps:
- Heat 2 tbsp of the oil in a large pan and fry the leeks and onion gently for 5 mins. Add the rest of the oil and then fry the sweet potato, stirring, for about 3 mins.
- Stir in the spices, then pour in the stock and bring to the boil. Reduce the heat, cover and simmer gently for 15-20 mins until the potato is soft. Add the chickpeas and cook for another 5 mins.
- Blend the soup in a food processor until smooth. Pour back into the pan, add extra stock to get the consistency you like, and heat through. Check the seasoning. Ladle into bowls, sprinkle with seeds and a few croutons, and drizzle with chilli or paprika-flavoured oil, if you like.
- To make the croutons: Set the oven to 200°C/400°F/Gas Mark 6. Put the oil in a small roasting tin with the whole, lightly squashed garlic cloves. Put in the oven for 10 mins until hot. Break the bread into small cubes and stir into the hot oil to coat them. Cook them for 10-15 mins until golden, turning them halfway through cooking.
Nutrition Facts : @context https, Calories 264 Kcal, Fat 13 g, SaturatedFat 2 g
TENDER ASPARAGUS
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Sunny Gathering from Together - see the full collection of menus here.
- GET AHEAD Roughly chop the green part of the spring onions and place in a blender with the mustard, vinegar and 6 tablespoons of extra virgin olive oil. Tear in three-quarters of the parsley leaves, add a swig of water and blitz until smooth. Season to perfection, tasting and tweaking, then cover. Pick the remaining parsley leaves into a bowl, then trim, finely slice and add the whites of the spring onions, and cover with water. Refrigerate both overnight.
- ON THE DAY Put a large non-stick frying pan on a medium heat. Finely slice the bacon, chop the bread into 1cm chunks, and place it all in the pan with 1 tablespoon of olive oil and a good pinch of black pepper. Cook for 15 minutes, or until golden and crisp, tossing regularly. Keep in the pan, ready to reheat. Divide the dressing between a large serving bowl and a smaller bowl, ready for drizzling. Snap the woody ends off the asparagus, then cook in a large pan of boiling water for 3 minutes, or until just tender. Use tongs to transfer the asparagus straight into the larger bowl of dressing, tossing to coat. Gently lower the eggs into the boiling water with a pinch of sea salt to cook for 6 minutes, then drain, cool under cold running water, and peel.
- TO SERVE Heat up the croutons. Halve the eggs and dot among the asparagus. Drain the parsley and spring onion garnish, pat dry, then scatter over the top, and take everything to the table - the asparagus will be delicious hot, warm or cold. I enjoy this starter with a glass of quality cold sparkling cider.
Nutrition Facts : Calories 282 calories, Fat 18.9 g fat, SaturatedFat 3.7 g saturated fat, Protein 14.1 g protein, Carbohydrate 14.1 g carbohydrate, Sugar 3.1 g sugar, Sodium 0.8 g salt, Fiber 0.2 g fibre
RATATOUILLE WITH POACHED EGGS AND GARLIC CROUTONS
Provided by Rachael Ray : Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees F.
- Melt the butter in small pot over low heat, then add the 2 cloves of chopped garlic. Let the garlic bubble for 2 minutes. In a medium bowl add the bread, 1 teaspoon dried herbes or thyme, about 1/3 palmful and the cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place.
- Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.
- Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers.
- While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan. Add the eggplant, zucchini, remaining sliced garlic, onions, rosemary and remaining 1 teaspoon of herbes or dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal.
- To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.
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BAKED EGGS EN COCOTTE WITH ONIONS RECIPE | MYRECIPES
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- Lightly coat 6 (8-ounce) ramekins lightly with cooking spray. Spread bread cubes in an even layer on a baking sheet, and lightly coat with cooking spray. Bake at 350° for 10 minutes or until bread is crisp and lightly browned, stirring after 5 minutes.
- Heat a small skillet over medium heat. Coat pan with cooking spray. Add onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper to pan; cook 10 minutes or until onion is tender. Increase heat to medium-high. Stir in 2 tablespoons water, and cook 5 minutes or until golden brown, stirring frequently. Evenly divide onion among prepared ramekins; top with croutons. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper evenly over croutons.
- Carefully break 1 egg into each ramekin on top of croutons; drizzle 2 teaspoons half-and-half over each egg. Arrange ramekins in a roasting pan lined with a dish towel (to anchor them in the pan). Pour boiling water halfway up the sides of the ramekins to make a water bath. Bake at 350° for 15 minutes or until the whites are almost set. They should be slightly underdone as they will continue cooking in the hot dishes when you take them from the oven. Garnish with flat-leaf parsley sprigs, if desired.
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- Preheat the oven to 400°F. To an oven-safe skillet, add olive oil or butter and warm over medium heat. Add the diced bread and cook until crisp and toasted. Make sure you give the bread a toss every so often to evenly toast all sides.
- Temporarily remove the croutons from the pan and add the sliced onions. Sauté until golden brown. You can add a pinch of sugar once the onions have softened to help with the caramelization process.
- Meanwhile, whisk the eggs with the half and half, dijon mustard, salt, and pepper. Add the croutons back into the skillet and evenly distribute them (and the onions) throughout the skillet. Pour the egg batter into the pan.
- Cook the frittata over the stove just until the edges begin to set, about 2 minutes. Drop the cubes of cheese all over the top, then move the frittata into the oven and bake for another 8 to 10 minutes, until the eggs are set and puffed up and the cheese has melted.
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