Poached eggs with artichoke
Instructions
In a saucepan melt the butter, add a teaspoon of mustard and a flour, stir and let it cook a bit.
Soak alternating a little water and a little vinegar, adjust salt and pepper.
Cook for 5 minutes stirring.
Blanched artichoke hearts, cut horizontally, cut into eight disks and put them in corona on the serving dish.
Cut the bacon into small pieces and fry it with a little olive oil.
Drain them and deliver them at the Centre of the Crown of artichokes.
Cook the eggs sgusciandole in salt and vinegar to a boil.
Retire after 3-4 minutes with the paddle with holes, place the bacon layer, cover with the sauce.
Ingredients and dosing for 4 persons
- 4 hearts of artichokes
- 4 eggs
- 200 g of bacon
- 1 thread of olive oil
- Salt
- Pepper
- For the sauce:
- 40 g of butter
- 1 teaspoon of mustard
- 1 teaspoon of flour
- 25 cl of water
- 2 tablespoons of wine vinegar
- Salt
- Pepper