48 Glazed Eggs with Ratatouille

Main ingredients

• 1 litre (1¾ pints) water
• 3 tablespoons vinegar

1. Make the ratatouille and allow it to cool.
2. Poach four eggs in the traditional way: Break each egg into a cup. Bring 1 litre (1¾ pints) of water in which you have put three tablespoons of vinegar to a gentle simmer (on no account add salt-it liquefies the egg whites). Carefully slide in the eggs one at a time and allow to poach gently for three minutes. Remove t