Soft-Boiled Egg With Artichoke Bread Fingers
- Ready In:
- 14mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 eggs
- 1 (6 ounce) jar artichoke hearts
- 1⁄4 cup goat cheese
- 4 ounces baguette
- thyme
- pepper
directions
- 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.
- 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).
- 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.
- 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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RECIPE SUBMITTED BY
hectorthebat
United Kingdom