ingredients

400 g of ratatouille
8 cherry tomatoes
6 "medium" eggs
2 tbsp. to s. very rounded with thick cream
3 tbsp. to s. finely chopped basil
Butter
Flour

Equipment

1 salad bowl
8 ramekins of at least 12 cl
1 small ladle

Steps

Step 1

Prepare the mussels: butter finely, flour the ramekins; tapping them in all directions to spread the flour well, turn them over and tap again to make the excess fall.

2ND STEP

Cook: Preheat oven to 180 ° C (Tea 4). Mingle ratatouille, eggs, cream and basil. Spread in the molds with the small ladle. Put them on the plate, bake for 10 minutes. Oil the tomatoes, put them on the plate near the mussels, cook another 5 minutes.

STEP 3

Serve: lightly peel off the edges with a knife, turn to unmold, put back in place. Put a tomato on each side. Taste hot.

tips

The ratatouille. We bought it ready made, in a jar. Because it is dense, well cooked and does not lose liquid that would dilute the custard during cooking, we preferred that of Monoprix Gourmet (3.16 € / 520 g).

Variant. Replace the basil with 1/2 tsp. to c. dried oregano.