If you want a simple starter that looks elegant without being difficult, ratatouille verrines are a smart choice.
The soft vegetables bring warmth and flavor, while the jammy egg on top makes each glass feel more generous and satisfying.
Classic ratatouille already has everything needed for a balanced dish: zucchini, eggplant, peppers, tomato, onion, olive oil, and herbs. Serving it in small glasses changes the rhythm of the meal and gives it a more refined look.
The egg on top also adds a soft texture that contrasts nicely with the slow-cooked vegetables.
Cut the vegetables into small cubes and cook them in olive oil until they become soft, glossy, and well blended without turning into a puree.
A short rest helps the flavors settle and improves the texture in the verrines.
Cook the eggs until the whites are set but the yolks stay soft and creamy.
Spoon the warm or room-temperature ratatouille into small glasses, then place one egg on top and finish with herbs.
Do not serve the vegetables too watery. A slightly reduced ratatouille holds better in the glass and looks much cleaner on the table.
Ratatouille verrines with jammy eggs are easy, colorful, and surprisingly elegant. They turn everyday vegetables into a small dish that feels both homemade and special.