Poached Eggs with Artichokes
Poached Eggs with Artichokes is a delightful and sophisticated dish that pairs the delicate texture of poached eggs with the earthy, slightly nutty flavor of artichokes. The artichokes are typically cooked until tender, often sautéed with garlic, olive oil, and herbs to enhance their taste. The poached eggs are carefully cooked to achieve a perfectly runny yolk that adds a rich, creamy element to the dish. This combination is often served on a bed of greens or toasted bread, with a drizzle of olive oil or a light vinaigrette. The dish can be garnished with fresh herbs, such as parsley or chives, and a sprinkle of salt and pepper to complete the flavor profile. This elegant dish is perfect for a brunch or a light, yet satisfying meal.4o
Ingredients
- 4 Eggs
- 3 Artichoke hearts fresh or frozen
- 1 Bunch of tarragon
- 3 tbsp Olive oil
- 0.5 tsp Balsamic vinegar
- Salt
- Pepper
Instructions
- Cut the artichoke hearts into sticks. Sauté them in olive oil in a non-stick skillet, season with salt and pepper. Keep warm.
- Mix the balsamic vinegar with 2 tbsp of olive oil, season with salt and pepper.
- Poach the eggs, one by one, in vinegar-water for 3 minutes. Drain them.
- Serve the poached eggs immediately with the artichokes, drizzled with vinaigrette and sprinkled with chopped tarragon.
Video
Notes
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