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