Soft-Boiled Egg With Artichoke Bread Fingers

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READY IN: 14mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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