Soft-boiled eggs with artichoke hearts
Ingredients
Instructions
- 2 extra-fresh organic eggs
- 1 small box of artichoke bottoms (220 g)
- Pepper as desired
- Cook the soft-boiled eggs (3 min) in boiling water.
- Meanwhile, drain the artichoke bottoms, cut them into sticks the size of a bread roll and place them on absorbent paper.
- Once the eggs are cooked, put them in egg cups, tap the shell with a spoon to “open them up”, cut the “hat”, give a twist to the pepper mill (but avoid the salt).
- Dip your “mouillettes” in the yolk and enjoy.
Soft-boiled eggs with artichoke hearts
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