The classic flavour and texture of ratatouille gets a tasty crunch from the toasted local hazelnuts and is made with delicious, local, Ontario butter. A unique way to present this dish for brunch or as a first course is to top it with quail eggs! Not only are they loaded with nutritional value, they’ll make your family feel extra special as they are considered a delicacy in some countries including North America.

Step 1

In a large skillet, melt 3 tbsp (45 mL) of butter over medium high heat. Add eggplant and sauté for about 6 minutes or until starting to brown. Add zucchini, red and yellow pepper; sauté for 5 minutes. Stir in shallots, garlic, oregano, thyme and fennel; cook stirring for 1 minute.

Step 2

Add tomatoes and basil; reduce heat to medium. Stir in salt and pepper and simmer for about 5 minutes or until thickened. Remove from heat and stir in hazelnuts.

Step 3

Meanwhile, in skillet over medium heat, melt remaining butter. Add eggs and cook, on one side only until whites are set. Remove from pan and sprinkle with a pinch of salt and pepper.

Step 4

Sprinkle arugula, if using on bottom of 6 plates. Mound ratatouille in centre of serving plate and top each with quail egg. Drizzle with truffle oil to serve.

Tip: To open quail eggs, it helps to use a small serrated knife to tap centre and serrate through gently to open eggs.

Top 5 Nutrients: Vitamin C 81%DV, Manganese 42%DV, Copper 36%DV, Vitamin B6 23%DV, vitamin E 17%DV.