BAKED EGGS WITH ARTICHOKES AND PARMESAN
Categories Egg Breakfast Brunch Bake Valentine's Day Mother's Day Father's Day New Year's Day Parmesan Artichoke Spring Ramekin Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. (Can be prepared 1 day ahead. Cover; chill.)
- Preheat oven to 400°F. Bake until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.
ARTICHOKE AND EGG SPREAD
Eat with crackers. Friends will think you are good at exotic cooking with this mix of curry powder.
Provided by The genealogist cook
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.
Nutrition Facts : Calories 140 calories, Carbohydrate 3.6 g, Cholesterol 72.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 232.9 mg, Sugar 0.3 g
ARTICHOKES WITH EGGS
Provided by Florence Fabricant
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set the artichokes upright and gently spread the leaves away from the center. Using a tablespoon scoop out the center cluster of leaves and scrape away all of the fuzzy ''choke'' beneath them. Do not scrape away any of the fleshy bottom. Place artichokes on a serving dish or on individual plates.
- Lightly beat the eggs with the mustard, lemon rind, lemon juice and salt and pepper.
- Heat the oil in a skillet and scramble the eggs over medium heat until just set - do not overcook them - they should be fairly soft. Remove the eggs to a bowl and fold in the chive. Spoon some of the eggs into the cavity of each artichoke.
- Spoon two or three tablespoons of the dressing on the eggs in the center of each artichoke and serve.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams
STEAMED ARTICHOKES WITH POACHED EGGS AND SMOKED SALMON
For a festive spring brunch, poach your eggs, spoon them into steamed artichokes, and top them with hollandaise sauce and smoked salmon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Cut off stems of artichokes flush with bottoms; discard. Using kitchen scissors, trim outer 3 layers of leaves to 2 inches.
- Fill a large stockpot with 2 inches of water. Set a steamer basket over water. Stand artichokes upright in basket; cover pot. Bring to a boil. Steam until bottoms of artichokes are tender when pierced with the tip of a knife, 30 to 40 minutes.
- Remove artichokes from pot; let stand until cool enough to handle. Remove and discard inner leaves, leaving trimmed outer leaves to create a flowerlike shape. Using a teaspoon, remove fuzzy choke and any purple leaves; discard. Gently spread apart artichoke leaves to create desired appearance. Season with salt and pepper. Cover to keep warm.
- Fill a large saucepan with 4 inches of water; bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl to slide egg carefully into water in pan. Repeat with remaining eggs. Cook until whites are set but yolks are still soft, 2 to 3 minutes. Lift out eggs with a slotted spoon; briefly rest spoon on paper towels to drain eggs.
- Immediately spoon 1 egg inside each artichoke (be careful not to pierce yolk). Spoon about 1 tablespoon hollandaise sauce over top of each egg. Drape 1 slice salmon on top. Serve with hollandaise.
SAUTéED ARTICHOKES, POTATOES & EGG
A handful of basic ingredients combined with storecupboard artichokes and you've got a speedy supper with a touch of lux
Provided by Diana Henry
Categories Brunch, Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat 4 tbsp of the olive oil in a large frying pan over a medium heat and add the onion and potatoes. Fry for 12-15 mins or until the potatoes are soft right through and everything is golden.
- Add the artichoke hearts, garlic, chilli and seasoning, and cook for another 2 mins or so. Meanwhile, heat the rest of the oil in another pan and fry the eggs, scooping the hot oil up over them to help cook the yolks.
- Stir the parsley into the potatoes and artichokes, and check the seasoning. Serve with the fried eggs on top.
Nutrition Facts : Calories 519 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 2.1 milligram of sodium
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