Poached Egg on Ham and Artichoke HeartTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:109.1 kcal
Proteins:8.2 g
Fats:8.1 g
Carbohydrate:0.7 g
Fibers:0.1 g
Sugar:0.5 g
Cholesterol:195.8 mg
Sodium:325.6 mg
Calcium:40.9 mg
Energy:275 kcal
Proteins:20.7 g
Fats:20.5 g
Carbohydrate:1.8 g
Fibers:0.3 g
Sugar:1.2 g
Cholesterol:493.3 mg
Sodium:820.5 mg
Calcium:103.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
slices of thick cut vendée ham
8
frozen or canned artichoke hearts
8
eggs
30
g
butter
1/2
bunch chives
salt and pepper
METHOD
- Brown the artichoke hearts lightly in the butter and keep warm.
- Bring some water (with a little vinegar added) to the boil in a sauté pan; reduce the heat.
- Crack an egg into a cup and gently slide it into the simmering water. The egg should turn opaque upon contact with the water. Repeat the process immediately with the remaining eggs, without letting them touch. Reduce the heat and poach the eggs for 3 minutes. Drain on paper towels.
- In a very hot skillet, brown the slices of ham for 30 seconds on each side.
- On each plate, place 1 slice of ham and 2 artichoke hearts, each gently topped with a poached egg.
- Sprinkle with chopped chives, salt and pepper. Serve immediately.
