Egg Cocotte with Artichokes
Ingredients
- 4 Eggs
- 2 cups Heavy cream
- 1.8 oz Mild chorizo or spicy according to taste
- 4 Baby artichokes
- 4 Jarred artichoke hearts
- 2 cups Chicken broth
- 0.2 cups Dry white wine
- 4 Sprigs of chives
- Fleur de sel
Instructions
- Crack the eggs into 4 glasses and cover them with plastic wrap. Place the glasses in a saucepan filled with 2 inches of water and cook for 8 minutes once it starts simmering. Keep warm.
- Peel and finely chop the chorizo into small pieces. Brown them in a small saucepan, then add 1 cup of heavy cream and cook for 10 minutes over low heat. Let cool. Pour into a kitchen siphon with a gas cartridge or whip into chantilly once the mixture has cooled using an electric mixer.
- Rinse and drain the artichoke hearts. Cut them into quarters and put them in a saucepan with 1 cup of chicken broth and the remaining heavy cream. Reheat for 5 minutes, then blend to obtain a puree.
- Remove the stem and tough leaves from the baby artichokes. Cut them into quarters and put them in a saucepan with the remaining broth and white wine. Cook for about 10 minutes over low heat.
- In the glasses with the warm eggs, add a spoonful of artichoke puree, the baby artichokes, and the chorizo chantilly. Serve sprinkled with fleur de sel and chopped chives.
Video
Notes
Egg Cocotte with Artichokes
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Egg Cocotte
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