Poached eggs with artichoke cream


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How to prepare poached eggs, a recipe that includes a garnish with artichoke cream, to be placed on previously roasted and browned pan carrot croutons.


Ingredients for 4 people

- 4 fresh eggs

- 4 slices of pan carré


- 3 artichokes

- 1 clove of garlic

- 1 tablespoon of parsley


- 40 g of butter

- 20 g of olive oil

- 2 tablespoons of vinegar


- 1/2 lemon juice

- salt and freshly ground white pepper

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How to prepare poached eggs with artichoke cream

Clean the artichokes by removing all the external leaves and thorns, then peel the stems as well.

Cut them into thin slices and immerse them in a container containing cold water acidulated with lemon juice.

Put the oil and garlic in a pan, brown it and remove it as soon as it is colored.

Drain the artichokes well and pour them into the pan, then brown them in a covered pan and on a fairly lively flame for fifteen minutes, then add salt, parsley and pepper.

Lower the heat and cook by adding a little water at a time.

After twenty minutes, at the end of cooking, pass everything in the vegetable mill and transfer the mixture to a saucepan.

Meanwhile, place a saucepan with a fairly low edge, but large, on the fire with two liters of water, a pinch of salt and two tablespoons of vinegar.


Bring to a boil and slide the four eggs one at a time, keeping them well spaced.

Lower the flame so that the water does not reach the boil and leave on the fire for three minutes.

After with a slotted spoon, extract the eggs, drain and keep them warm.

In a pan, brown the slices of bread in thirty grams of melted and hot butter.

Put the artichoke puree back on moderate heat, add salt and pepper if necessary, then add the remaining butter, then mix well.

Arrange the croutons on a tray and arrange the eggs on top and cover them with the artichoke cream.


Serve hot.

Artichoke Baked Egg Recipe (March 2024)


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