Ratatauille Avec Oeufs Poches Et Sauce Mornay

By CathyD

Vegetables with poached eggs and mornay sauce.

Ingredients

• Mornay Sauce:
• 1 medium onion, chopped fine
• 1 clove garlic, chopped very fine
• 1/3 cup olive oil
• 1 1/2 pounds eggplant, peeled and cubed
• 2 medium-sized zucchini, sliced
• 3 green peppers, cut into strips
• 2 or more teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh basil
• or 1 teaspoon dried basil
• 6 ripe tomatoes, peeled and seeded
• or 1 20-oz can Italian plum tomatoes
• 5 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup milk
• 1/4 to 1/2 cup grated parmesan cheese
• 1/4 cup grated Gruyere cheese plus 1 1/2 tablespoon topping
• 6 to 12 poached eggs

Details

Servings 6
Preparation time 60mins
Cooking time 62mins

Preparation

Step 1

Saute the onion and garlic in the oil in a 6 quart pot over medium heat for 5 minutes or until soft. Add the eggplant and zucchini and toss well. Add the pepper stips and salt, pepper and basil. Lower heat and simmer, covered, until vegetables are soft, about 5 minutes.

Add tomatoes and let cook down with the other vegetables for 1 hour or more, until the ratatouille is thick and well-blended. Taste and correct seasoning. If mixture seems to thin, drain some of the liquid into a small pan and cook it down rapidly over high heat until it is reduced and syrupy. Pour over the ratatouille.

To make the MOrnay sauce, melt 3 tablespoons butter in a small saucepan and add the flour. Stir constantly for 2 to 3 minutes. Add the salt and pepper. Add the milk and stir until thickened. Add the cheese and the remaining butter, mixing well.

Place a layer of ratatouille in 6-6 inch ramekin dishes, then 1 or 2 poached eggs on top and cover with Mornay sauce. Sprinkle a little Gruyere cheese on top and place under broiler for 2 minutes to melt cheese.