Ratatouille Egg Sandwich

Ratatouille is a traditional French dish that just so happens to be vegan. I made it not vegan here, kinda following this recipe, but using what I had available in Korea. Also made in smaller portions, partly due to having less crusty bread available and the bread would not be able to hold that much of….anything.

Easy to reheat, but you should cook a new egg each time. I made this for myself and one other and reheated the rest the next day and cooked a new egg for it.

Ingredients:

  • 4 TBSP vegetable oil
  • 1 tomato, de-seeded and chopped
  • 1 eggplant, chopped
  • 6 baby bella mushrooms, chopped
  • 1 green pepper, chopped
  • 4 cloves of garlic, chopped
  • salt
  • red pepper powder
  • 1/3 cup water
  • 4 TBSP dried basil
  • 1 TBSP dried rosemary
  • 1 TBSP dried oregano
  • 3-4 eggs (depending on how many sandwiches you want to make)
  • 6-8 slices of bread (again, depending on how many sandwiches you want to make)

Directions:

1) Heat 1 TBSP of the oil in a pan.

2) Add the tomato, 1 of the cloves of garlic, some salt and red pepper powder and cook until soft.

3) Remove and add the eggplant, 1 clove of garlic, some salt and red pepper powder and adding more oil if necessary. Cook until starting to brown, about 3-5 minutes.

4) Remove (can be added to the bowl with tomatoes) and add the mushrooms, 1 clove of garlic, some salt and red pepper powder and adding more oil if necessary. Cook 3-5 minutes.

5) Remove and add the green pepper, the last clove of garlic, some salt and red pepper powder and cook until soft, about 2-4 minutes.

6) Add all the vegetables back into the pan, with the water, basil rosemary and oregano.

7) Bring to a simmer and cook until the water has evaporated.

8) Remove and add a bit of oil to fry the egg.

9) Add the egg and cook to your liking.

10) Toast the bread.

11) Build as such: bread, veggies, egg, bread. If you like the yellow runny I’d suggest eating with a fork and knife once you get to that point of the sandwich 🙂

Ratatouille Egg Sandwich AND Chocolate Granola 006

Sadly, my yolk broke.

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Mushroom Salad

Paris Mushrooms Salad with Lemon AND Parmesan Roasted Potatoes 009

Ingredients:

  • 1 cup of sliced mushrooms
  • 1/4 cup parsley
  • 1/4 cup Parmesan cheese
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 TBSP olive oil
  • 1 TBSP vinegar

Directions:

1) Layer a plate with mushrooms, parsley, cheese and lemon zest.

2) Mix the lemon juice, olive oil, and vinegar.

3) Drizzle over the mushrooms.

Paris Mushrooms Salad with Lemon AND Parmesan Roasted Potatoes 007 Paris Mushrooms Salad with Lemon AND Parmesan Roasted Potatoes 009

Mushroom and Brie Eggs

Mushroom and Brie Eggs 006

Ingredients:

  • vegetable oil
  • 2 eggs
  • 2 slices of whole grain toast
  • 4-6 button mushrooms, quartered
  • 3 cloves of garlic, chopped
  • salt and pepper
  • red pepper flakes (optional)
  • 1/5 a wheel of brie, sliced

Directions:

Mushroom and Brie Eggs 0011) Cook the eggs sunny side up, or however you like and place on the toast

2) In the same pan, adding more oil if necessary, cook the mushrooms for 2-3 minutes, making sure they do not get too brown on any one side.

3) Add the garlic, salt, pepper and red pepper flakes and cook for another 2-3 minutes.

 

Mushroom and Brie Eggs 0044) Add the brie and cook until softened, another 2-3 minutes. I cooked until pieces started to stick on to the pan.

5) Add on top of the eggs.

 

 

Mushroom and Brie Eggs 006Mushroom and Brie Eggs 009