This post is produced in partnership with Le Creuset Canada
T’is the season for entertaining, right? Whilst I love evening events, I’m also a huge fan of more casual get togethers like a holiday brunch for friends. With this in mind, when Le Creuset Canada asked me to select a couple of pieces to work with recently, I chose one especially with this type of casual get together in mind – the 4.9L Rectangular Roaster.
The even heat distribution of this versatile enamelled cast iron roaster makes it ideal for oven-roasted chicken, homemade lasagna, casseroles and roasted vegetables. Wide helper handles make for easier lifting when wearing oven mitts.
For a fairly hands-off holiday brunch, I like to choose dishes I can prep well in advance and I do love a good pan of roasted vegetables so I was planning making a variation on ratatouille in the Roaster to use in a quiche. Then I wondered if I might combine eggs with the vegetables to make this the perfect all-in-one brunch dish – Ratatouille with Baked Eggs.
I actually used my Covered Sauté Pan to cook off the vegetables separately before placing them in the roaster to bake the eggs and it made for a pretty efficient (and clean) prep. I like to cook the vegetables on their own before combining them so they are all cooked to the perfect amount of “doneness”. For entertaining, you can make the ratatouille in advance and then add the eggs around 30 minutes before you are serving. This makes a colourful (and delicious!) centrepiece for any holiday brunch table. Just serve it with flatbreads for an easy yet impressive dish that will be come your “go to” eggs for brunch!
Easy stovetop ratatouille with baked eggs. Perfect for brunch with friends!Ratatouille with Baked Eggs
Ingredients
Instructions
(yes those are the Coupe Pasta Bowls I’ve served this in – looks gorgeous against the blue, right?)
What about you – what’s on your holiday brunch table?
Buy the 4.9L Rectangular Roaster
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Disclosure: Le Creuset Canada provided me with cookware in exchange for recipe development and content creation. I was not otherwise compensated for this post. Please note that post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
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Okay this sounds simple, but the added eggs – whole on top! – provided a nice lift.
And for those like me who prefer some spice, the dish lends itself well to added chilies or hot sauce to taste.
I paired this with a Parson’s Sweet Devil Maple Stout from Prince Edward County on one evening, and a Laffitte Family Vineyards red on another: both worked well. 🙂