Soft-boiled Egg With Artichoke Bread Fingers
Total Time: 14 mins
Preparation Time: 10 mins
Cook Time: 4 mins
Ingredients
- Servings: 4
- 4 eggs
- 1 (6 ounce) jar artichoke hearts
- 1/4 cup goat cheese
- 4 ounces baguette
- thyme
- pepper
Recipe
- 1 fill a medium saucepan with enough hot water to cover the eggs. bring the water (without the eggs) to a gentle boil. lower the eggs cautiously into the water with a slotted spoon. when the water boils again, lower the heat so the water is just simmering, and cook for 4 minutes.
- 2 while the eggs are cooking, puree the artichokes and goat cheese in a food processor until smooth. (this can also be used as a spread or dip for a quick appetiser, it will keep for a few days).
- 3 slice the baguette horizontally as you would for a sandwich. toast it and spread with the artichoke mixture. cut into fingers, thin enough to be easily inserted into the egg. sprinkle with thyme and pepper.
- 4 drain the eggs and sit them snugly in eggcups (shot or cordial glasses work well too). serve with the bread fingers.
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