date:Jun 23, 2014
with water to at least 5cm deep. Place the frying pan over high heat and bring to the boil. Once boiling, remove from heat and carefully slide the eggs into the water. Cover the pan with a lid and set aside for 3 minutes or until the whites are opaque and just firm. Use a slotted spoon to transfer the eggs to a plate lined with paper towel.
4. Divide ratatouille among serving plates. Top with egg and parsley.