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.