Lost Eggs Recipe with Ratatouille Vegetables

Name: Lost Eggs with Ratatouille Vegetables
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2
Ingredients: kleine Zucchini 1 Stück; bell peppers, red, green, yellow 3 Stück; glove of garlic 1 Stück; tomato puree 1 TL; thyme 2 Zweige; Olive oil 1 TL; Salt 5 Prisen; black pepper 5 Prisen; brown sugar 2 Prisen; eggs 4 Stück; white wine vinegar 2 EL

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Poached Egg Ratatouille Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you my recipe poached egg with ratatouille vegetables.

You will find here a detailed step by step guide with many tips from the professional kitchen.

Poached eggs are known as lost eggs.

The egg is cooked without shell in vinegar water just below the boiling point, in the technical terminology of the chefs this is called “poaching”.

In the article I describe why blanched eggs are a nepp.

The combination of lost egg and ratatouille is wonderful, serve this dish for breakfast and brunch, this egg dish is a wonderful thing for Easter.

Table of Contents

1. Recipe Lost Egg with Ratatouille
2. Calories and Nutritional Values
3. What’s a blanched Egg, please?
4. More Ideas for Breakfast

1. Recipe Lost Egg with Ratatouille

You can easily cook this wonderful egg dish yourself.

More recipes for lost eggs can be found at the bottom of this page.

Now we go to the kitchen, here the manual with many photos…

Lost Eggs with Ratatouille Vegetables

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 178

Total Time 35 Min.

Preparation Time 25 Min.

Cook Time 10 Min.

Simple instructions for preparing poached eggs with vegetables of Provence.

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Ingredients

For the Ratatouille Vegetables
1	Stück	kleine Zucchini
3	Stück	bell peppers, red, green, yellow
1	Stück	glove of garlic (I like to use young garlic)
1	TL	tomato puree
2	Zweige	thyme
1	TL	Olive oil
5	Prisen	Salt
5	Prisen	black pepper
2	Prisen	brown sugar
Lost / poached eggs
4	Stück	eggs
2	EL	white wine vinegar

Instruction

Vegetables for ratatouille — Zucchini, red peppers, yellow, green, garlic and thyme.

Prepare vegetables

Wash and dry the vegetables for the ratatouille.

Diced vegetables on a board. — Vegetables for ratatouille cut on a board.

Cut vegetables

Remove the seeds from the peppers and cut the vegetables into cubes.

Peel a little garlic and put it in a bowl.

Diced vegetables for ratatouille when frying in the pan. — Ratatouille vegetables when frying in the pan.

Sauté vegetables

Sauté the vegetable cubes of yellow, red and green peppers and courgettes in a pan with olive oil.

Add garlic and thyme to taste.

Ratatouille vegetables in the pan with tomato paste. — Refine the fried ratatouille vegetables with tomato paste.

Finish vegetables

Season the vegetables with salt, pepper and sugar, add the tomato paste and mix.

Keep the vegetables warm next to the stove.

Tools and ingredients for lost eggs. — Tools and ingredients for poached egg

Prepare poaching

For the poached eggs, boil a pot with water, beat the eggs individually in cups, prepare a skimmer.

Prepare poached eggs — Prepare lost eggs.

Poach eggs

Pull the boiling water from the stove and let the eggs glide individually into the water.

Lost egg in the vinegar water — Egg in vinegar water

Cook eggs

Carefully shape the eggs in the water with the skimmer, you can also use a wooden spoon.

Remove lost eggs from the water. — Take the poached egg out of the water.

Remove eggs

Cook the lost eggs in vinegar water for a few minutes, then remove with a skimmer and place on a plate with kitchen paper.

Serve

Arrange the prepared Ratatouille vegetables on warm plates.

Add the poached egg and serve quickly.

2. Calories and Nutritional Values

In the following you will find calories and nutritional values for the presented dish.

3. What’s a blanched Egg, please?

Blanched egg? This search term fascinated me.

I know the term “blanching” and the term “poaching” in a different context.

“Poaching” means letting it simmer in liquid under the boiling point.
“Blanching” means cooking in boiling salt water and then cooling in ice water.

Yes, my dear friends, modern times bring all kinds of new concepts to people.

If you blanched an egg correctly, you would have an egg soup and could not put anything in the ice water.

I have now rhymed a resolution together to the term blanched egg:

Blanched egg is a Google fake cooking term!
Says Chef Thomas Sixt

…blanched egg is searched in Germany 1.000 times per month, I hope that some people find my contribution and now know, that you can NOT blanch an egg.

Poached egg with spinach is another tasty idea.