Food Recipes

Scrambled Eggs with Grilled Baby Artichokes

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From The Heart Of The Historical & Ancient French Cuisine

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Œufs brouillés aux artichauts poivrade grillés

Serves 6 / Cook: 10 – 15 minutes / Preparation: 30 minutes

(double) cream+ 1 tbsp heavy (double)

Fleur de sel (sea salt crystals)

6 baby artichokes

3 tbsp | 45 g butter

Salt and ground white pepper

12 organic eggs

1/2 cup 120 g heavy cream

I … Remove any tough outer leaves on the artichokes, trim the stalks and cut each one lengthwise into four thin slices; set aside in a bowl of cold salted water to prevent discoloration.

2 … Put 1 tbsp (15 g) of the butter into a large frying pan over high heat. Place the sliced artichokes in the pan, season with salt and pepper, and color both sides evenly.

3 … Break the eggs into a large bowl, season generously with salt and pepper. Add the 12 cup (120 ml) heavy cream and whisk until all the ingredients are well combined.

4 … Melt the remaining butter in a large frying pan. Pour the beaten egg mixture into the pan and cook over low heat stirring continuously with a whisk. When the scrambled eggs are cooked but still slightly liquid, remove from the heat and add the tablespoon of cream.

5 … Divide the scrambled eggs among six bowls; garnish with sliced artichoke and a tiny pinch of fleur de sel. Serve immediately

Chef’s Tips

Serve the scrambled eggs with slices of toasted country-style bread.

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