Soft-Boiled Egg With Artichoke Bread Fingers

"Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
14mins
Ingredients:
6
Serves:
4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes